Lasagna 3 for 14_ Dutch Oven

Ingredients

6 tablespoons olive oil
2 tablespoons basil (fresh if possible)
2 tablespoons oregano (fresh)
4 cloves garlic -- pressed
2 large yellow onions -- sliced
2 lbs. Ground turkey or beef -- Completely cooked
1/2 tablespoon salt -- added to cooking turkey
1/4 tablespoon pepper -- added to cooking turkey
3 italian sausage -- crubmled and cooked with turkey/beef
16 ounces tomato paste
16 ounces tomato sauce
16 ounces diced tomatoes -- large grocery store can, not large costco can
2 tablespoons Italian seasoning
16 ounces Lasagna noodles -- large grocery store can, not large costco can
4 pounds ricotta cheese -- two 2 lb tubs
6 eggs
2 pounds mozzarella cheese
1 pound cheddar cheese
1 pound Parmesan cheese
1 package frozen spinach (fresh spinach or sliced zucchini can be substituted)

Instructions

In a large pot, sautÚ the basil and oregano together in olive oil to release the flavors. Add the sliced onion and garlic

Add the meat, salt and pepper and completely cook it.
Pour in the tomato sauce and tomatoes and add the tomato paste to the desired thickness Optionally add a bit of red wine

Add Italian seasoning

Let it simmer while preparing next steps.

slice the vegetables or clean/thaw the spinach.

Grease the 14" Dutch Oven, spoon a layer of sauce on the bottom, put down one uncooked layer of noodles, then one layer of vegetables on top of it with some of the ricotta mixture, mozzarella and parmesan! Continue layering until the Dutch Oven is full AND be sure the last layer is cheese. Ring the lid with hot coals and put two in the middle as well. Only put 4-6 on the bottom so as not to burn the lasagna. mix the ricotta with the raw eggs and set it aside
You may need to resupply the coals as this mixture needs a hot top. Plant on letting it cook for 45 minutes Once it's cooked, let it cool and settle a bit before serving.

Notes

This makes a meal for a big crowd.

NOTES : Make layers very thin so can get all the noodles into the DO. This recipe fills a 14"deep DO.
We used 1/2 of a gigantic can of tomatoes & tomato sauce from Costco - way too much sauce. Original recipe was way underspiced. We added 2 tbsp of Italian seasoning, more than doubled the garlic. Took about 45 min to thaw & cook the turkey, about 35 minutes to bring to a simmer, about 20 min to assemble in the DO, about 1 hr, 1:05 to cook.
If you prepare the sauce ahead of time and refrigerate it, the sauce must be rewarmed to almost a simmer before putting it in the DO, otherwise the cooking time goes up dramatically and even cooking becomes very difficult. Next time, reduce the ricotta and add more cheddar.