The official name of this week’s recipe is: Jason’s Award Winning Best-Ever-Gourmet Dutch Oven Lasagna, but we only have so much room for a title and your taste buds can only take so much. Thank you to Pam and Dave for sharing their delicious recipe’s with us leading up to their Cast Iron Cowboys Cooking Class that starts this Friday. Jason, their son and obvious apprentice of his parents, is going to be sharing this recipe with everyone’s taste-buds who sign up for the class. Click here for more information on the seven course, five week class.

Jason’s Award Winning Best-Ever-Gourmet Dutch Oven Lasagna

What You Will Need
12 inch Dutch Oven
16-18 Regular Coals – Top
6 regular Coals – Bottom

2lbs. Ground Beef
1lb. Italian Sausage (slice or cut into 1/4 inch slices)
4oz. Pepperoni, Diced
1qt. Cottage Cheese (small curd)
1 Package Lasagna Noodles (“Country Pasta” brand recommended)
Can of chunky tomatoes (seasoned sweet basil, oregano, garlic & onion powder)
1 Chopped Onion
1lb. Shredded Parmesan Cheese
1lb. Grated Parmesan Cheese
1lb. Grated Mozzarella Cheese
1 Can Sliced Black Olives
2 Jars of Spaghetti Sauce (“Bartolli” brand recommended)
1lb. Grated Italian Blend or Cheddar Cheese

In bottom of the Dutch Oven, brown ground beef, sausage, pepperoni and chopped onion. Drain. Place meat mixture back into the Dutch Oven. (Meat mixture can be cooked ahead of time and frozen in a gallon zip-lock for usage later.) Pour one jar of the spaghetti sauce over the meat: Use one complete jar of sauce or if a dryer product is desired use only ½ jar. Add in layers spreading evenly:

1) Cheddar or Italian blend grated cheese

2) Mushrooms

3) Black olives

4) Cottage cheese

5) Pasta press down Note: The lasagna/pasta is added dry not cooked!

6) ½ # of the shredded Parmesan cheese

7) Can of seasoned chunky Tomatoes (drained but not smashed)

8) Spaghetti sauce (top with full jar)

Place lid on the Dutch Oven. Cook at 400 degrees for 1 hour. Add the rest of the shredded Parmesan cheese and place the Mozzarella cheese on top. Replace lid and cook another 10 minutes until the cheese is melted and browned. Garnish with grated yellow cheddar cheese, green onion ferns and/or tomato rose. Serve with grated Parmesan cheese on the side. Serves 8-10 hungry people.

The Cast Iron Cowboys
Dave, Pam & Jason Monson


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