In the mood to be inspired by an awesome campfire cooking recipe? Then saddle up, as we have a rippa for you!
2 cups or 450g whole-milk ricotta
1 teaspoon Italian seasoning
1 large egg
3/4 cup or 170g grated Parmesan
4 cups or 460 grams shredded mozzarella
4 cups or 900g of spaghetti tomato sauce
255 grams no-boil lasagna noodles (12 noodles)
455 grams Italian sausage, casings removed and meat chopped into small pieces, optional
Mix the ricotta, Italian seasoning, egg and 1/2 cup Parmesan in a medium bowl until combined
Add 1/2 cup sauce and 1/2 cup water to the bottom of a large Camp oven with a lid. Top with 3 noodles, breaking them as necessary to fit.
Pour 1 cup sauce over the noodles and spread to cover. Dollop a third of the ricotta mixture on top of the noodles and spread it out with the back of a spoon. Sprinkle a third of the optional sausage on top of the ricotta.
Sprinkle with 1 cup mozzarella. Repeat the layers 2 more times with the noodles, sauce, ricotta, sausage (if using) and mozzarella. Finish with another layer of noodles and the remaining 1/2 cup sauce. Top with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with the lid.
Prepare coals or a campfire for cooking at medium-high heat. Arrange the coals so there is a hole in the centre large enough to hold the Camp oven without it touching any of the coals directly. Place the Camp oven in the hole. With tongs or a shovel, place a few coals on the lid of the Camp oven.
Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Camp oven off the fire. Let sit, covered, for 15 minutes more. Serve immediately.
Washes down well with a glass of red wine.
Special equipment: a 12-inch 8-quart Camp oven with a lid – available from your favourite off road camper trailer store