Ingredients:

• 1 lb lean ground beef
• 1/2 lb hot Italian sausage
• 1 23-oz jar spaghetti sauce
• 1 lb shredded mozzarella cheese
• 3 eggs
• 1 pint cottage cheese or 1 15-oz container ricotta cheese
• 1/4 cup grated Parmesan cheese
• 13 lasagna noodles
• 1 1/2 tsp crushed oregano
• 1 cup hot water

Preparation:
Preheat a 12" dutch oven over 20 coals until hot.  Brown the ground beef and Italian sausage. 





When done, transfer the browned meat into a mixing bowl, add the spaghetti sauce, and mix well. 



In another mixing bowl, beat the three eggs.  Add the cottage or ricotta cheese, parmesan cheese, mozzarella cheese, and oregano.  Mix well.









Layer the lasagna in the dutch oven as follows:
Break up four lasagna noodles and spread them out in the bottom of the dutch oven. 



Spread about one third of the meat mixture over the noodles. 



Spread half of the cheese mixture over the meat mixture. 



Break up 5 lasagna noodles and distribute them evenly over the cheese mixture. 



Spread half of the remaining meat mixture over the noodles.  Spread the remaining cheese mixture over the meat mixture.  Break up the four remaining lasagna noodles and distribute them evenly over the cheese mixture.  Top with the remaining meat mixture. 



Pour the hot water around the inside edges of the dutch oven.



Cover the dutch oven and bake with 12 briquettes bottom heat and 12 briquettes top heat for approximately 60-75 minutes, or until noodles are soft and the lasagna is hot and bubbly.  To reduce cooking time, pre-cook the lasagna noodles and omit the water from the recipe.  (This will result in a runnier lasagna.)



Serves 8-10

*NOTE - I was making a double recipe when the pictures were taken.  I assembled two lasagnes in two dutch ovens.