1 pound lean ground beef
1/2 onion, chopped
salt & pepper
3 cups cottage cheese (I like Daisy brand)
2 eggs
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1 1/2 - 2 jars (28-ounces each) pasta sauce (I like Rao's)
1 box (9-ounces) no-boil lasagna noodles
3 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
*We have a 12", 6 quart, Dutch oven. I adapted/reduced the original recipe to fit it. I prefer, in advance, to assemble and freeze the lasagna in a foil Dutch oven liner.
In a 12-inch skillet over medium heat, cook the ground beef, onions, salt and pepper, breaking the meat into small pieces, until the meat is no longer pink, 5 to 7 minutes. Drain excess grease. Set aside.
To a blender, add the cottage cheese, eggs, basil, oregano and pinch of salt and pepper. Blend until smooth. Set aside.
To assemble the lasagna, lightly grease a 12" Dutch oven liner. Spread about a cup of the pasta sauce on the bottom. Layer the following:
4-5 noodles, give or take to cover the bottom (break to fit, it doesn't have to be perfect)
1/3 cottage cheese mixture
1/2 meat mixture
1/3 remaining sauce
1/3 of the mozzarella and Parmesan cheeses
Repeat those layers two more times (except for the meat, it will just be layered one more time).
Prepare about 36 briquettes, using a chimney starter. It will take 15-20 minutes. Place the liner in the Dutch oven. Place the lid on top to cover.
Place 10 to 12 hot coals in a circle a bit smaller than the diameter of the bottom of the Dutch oven and place the Dutch oven on top of the coals. Place 15 to 18 hot coals evenly spaced on top of the Dutch oven lid. Cook the lasagna for 45 to 60 minutes until hot, bubbly, and cooked through. When removing the lid, do so carefully so ash doesn't get into the lasagna.
Image and recipe adapted from Mel's Kitchen Cafe
