Jim's Easy Lasagna

The recipe below was developed to be baked in a round Giant Casserole Foil Pan 9-1/2 by 2-3/4 inches deep. This size fits inside a 12 inch Dutch Oven.

Ingredients

  • 1/2 lb. Uncooked lasagna noodles. (9) Noodles (Don't pre-cook the noodles!!!)
  • 1 Quart of sauce (28 oz. Jar and add 4 oz. of water)
  • 1 lb. Mozzarella (shredded)
  • 1 lb. Ricotta (16 oz.) if you can find it! 15 oz. will do.
  • 1 lb. Ground Chuck, browned if you want meat, you can also use Turkey Sausage (after you remove the casing). You can leave out the meat and use Chopped Spinach.
  • Italian Seasoning
  • Garlic Powder
  • Onion Powder
  • Parmesan & Romano Cheese
  • Cooking oil
  • 1 - 10oz. box of thawed and drained chopped Spinach

Instructions

Always oil the pan first!!

Put in a layer of sauce with 1 tsp. Of Italian Seasoning, 1 tbs. Garlic Power, 1tbs. Onion Power, 1 tbs. Parmesan & Romano Cheese. Next add 3 of the noodles, break them to fit the pan. Add 1/3 of the browned Ground Chuck or Turkey if using meat. If using Spinach (mix the chopped Spinach) with the ricotta and spread 1/3 of the mixture with a spoon. Next sprinkle about 1/3 of the mozzarella. Repeat for two more layers.

All the noodles will be under the sauce and top with a small sprinkling of mozzarella. Place your foil pan on a trivet (cake rack) in the pre-heated Dutch Oven and cook for about an hour then test the noodles with a skewer or fork to make sure they are done. If you can feel the noodles, it's not done yet. If cooking in a Volcano or Lift-n-Grill you'll need 21 briquettes and open the air damper 50 %. This will give you 500 degrees of cooking temperature. If cooking on the ground or charcoal table you'll need 22-24 briquettes for Top Heat and 14 briquettes for Bottom Heat. This will give you 475 - 500 degrees to cook with. If you cook in a home oven, cover with foil, shiny side down. It will take 2 hours at 375, about 1-3/4 hours at 400.

Enjoy!

Dutch Oven Peach Cobbler

The recipe below was developed to be baked in a round Giant Casserole Foil Pan 9-1/2 by 2-3/4 inches deep. This size fits inside a 12 inch Dutch Oven.

  • 1 Box of White or Yellow Cake Mix
  • 1 lb. 15 oz. can of sliced peaches in lite syrup. (2-15 oz cans will do)
  • 1 bottle of cooking oil (I prefer Carapelli's Extra Virgin Olive Oil and Kingsford Charcoal)

Instructions

Into a lightly oiled foil pan put the 1 lb. 15 oz. or 2- 15 oz. cansof slicedpeaches in lite syrup. Pour 1 box of cake mix (a store brand works) over the peaches. Move the pan around to level the cake mix. Sprinkle cinnamon on top if you like. Place on the trivet in the pre-heated Dutch Oven. In a Volcano or Lift-n-Grill bake with 21 briquettes. After 20 minutes of cooking add 4 oz. of water, pouring it over the cobbler. Move 15 to the top and leave 5 on the bottom. Check after 10 minutes with a skewer or fork to see if it's done. Note! You can make this in your home oven, but you'll have to mix your peaches and cake mix together and bake in a preheated 350 degree oven for about 30 to 40 minutes.

Have fun and enjoy!