This lasagna recipe is based on one that I made in Grade 12 cooking class many, many, many years ago! I just kept tweaking it over the years and now I honestly do not even use a recipe anymore!
So, in order to write this post I had to make it again and actually measure things as I did it to figure out how to share it with others!
- 2lbs. Ground Beef
- 15ml Oregano
- 30ml Parsley flakes
- 1 clove Garlic, minced
- 500ml Pasta sauce
- 8-9 Lasagna Noodles
- 2 Cups Mozzarella cheese, grated.
Cottage Cheese Mixture:
- 500ml Cottage Cheese
- 125ml Parmesan Cheese
- 2 Eggs
- 10ml Salt
- 2ml Pepper
- 30ml Parsley
- Mix egg and cottage cheese together, then stir in seasoning and Parmesan cheese.
- Chill in fridge until ready to assemble lasagna.
- Cook Ground Beef over High heat until browned.
- Drain Grease.
- Add seasoning, garlic, and pasta sauce.
- Reduce heat to a simmer, cover for minimum 30 minutes, stirring occasionally.
- Fill a large pot with water and oil, bring to a boil.
- Once rapidly boiling, add lasagna noodles and cook until soft.
- Drain water.
- Allow meat sauce to cool.
- Scoop a thin layer of meat sauce in the bottom of your foil pan (found at most grocery and dollar stores for a few dollars).
- Place a layer of lasagna noodles on top, cut noodles to size if needed.
- Spoon half of your cottage cheese mixture on top of lasagna noodles.
- Scoop another layer of meat sauce on top, spreading evenly (make this a good thick layer).
- Add a second layer of lasagna noodles on top.
- Spoon remaining cottage cheese mixture on top of noodles.
- Scoop remaining meat sauce on top.
- Cover with thick layer of mozzarella cheese.
Now you have two options: 1- Bake at 350C for 30-40 minutes until cheese is melted, then freeze. 2- Freeze as is and bake fully at campsite, either over the fire or in a Propane Convection Oven (we have a Coleman and it is awesome!)
Some pans come with a plastic or foil lid, some do not. Regardless, I always wrap my foil pan in a tight layer of Saran Wrap and Tinfoil, making sure to tuck it securely around the edges. Freeze until ready to leave for your trip!
I wrapped these in Saran Wrap and then secured the foil lids, to prevent cheese from freezing to the lids. When cooking, remove the lids to prevent cheese from sticking (and obviously remove the Saran Wrap first!). Our Coleman convection oven cooks these perfectly and we throw garlic bread in towards the end too! If cooking on the campfire I would cover with foil to cook faster and ensure it cooks through.
Tip: I try to label everything with a Sharpie as ‘Camping food’ so it is easy to find in the freezer when packing up.
This is a family favourite and often if I want to help give a meal to a friend or family member, this is my go to in a larger pan, meaning no cleanup for them and easy to freeze until they need it!
As always, thank you for reading!