Ravioli Lasagna Dutch Oven Style
Making lasagna in a Dutch oven with ravioli is a “lazy” hack that yields a hearty, cheesy meal with significantly less prep time. Using ravioli eliminates the need for individual ricotta and pasta layers because the cheese is already inside the noodle
1 lb. of frozen Cheese Ravioli ( no need to thaw or cook)
1 lb. of frozen Meat Ravioli (no need to thaw or cook)
4 – 5 Cups of Spaghetti Sauce
1 lb. Ground Beef – brown and drain off the grease
2 Cups Grated Mozzarella Cheese
1/4 Cup Parmesan Cheese
Warm and Oil your 12″ Deep Dutch Oven
Layer the Ingredients in the following order:
1 Cup Spaghetti Sauce – spread level on bottom
Some Cheese Ravioli and Meat Ravioli to cover the bottom
Ground Beef – to cover Ravioli
Mozzarella Cheese to cover the ground beef
Repeat till the Dutch Oven is about 3/4″ from the top or when you run out of stuff.
Top with Parmesan Cheese
Directions:
Cook in your 12″ Deep Dutch Oven for about 1 hour. Use 15 briquettes on the top and 10 on the bottom. Lasagna is ready when the mixture is bubbly and the cheese is melted on top.
Toppings: Chopped Green Onions, Grated Cheese, Sour Cream, Chopped Olives, and Shredded Lettuce.
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!
Ravioli Lasagna Dutch Oven Style
