Camping Lasagna

A chilled then reheated slice of lasagna with clean straight edges and visible layers. Looking down on a saucepan of béchamel sauce and bolegnese sauce cooking on a camp gas stove. Making lasagna with a béchamel sauce topped with sheets of lasanga noodles and a ladle of Bolognese sauce being added. The first slice of lasagne being served from the baking dish of finished lasagna. A plate with a fresh serve of lasagna that is sagged and the layers spreading on the plate. The two sauces (béchamel and Bolognese) being cooked on a camp gas stove.
Recipe Origin Italy
Rating
No Reviews
Servings 10
Preparation 40 min 00:40
Cook 1 hour 01:00
Ready in 1 hour40 min 01:40
Difficulty Challenging
Cooking Method Bake Simmer
Ingredients Beef Cheese Dairy Meat Pasta
Equipment BBQ Camp Oven Closed Grill
Recipe Type Dinner Main Dish
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A chilled then reheated slice of lasagna with clean straight edges and visible layers. Looking down on a saucepan of béchamel sauce and bolegnese sauce cooking on a camp gas stove. Making lasagna with a béchamel sauce topped with sheets of lasanga noodles and a ladle of Bolognese sauce being added. The first slice of lasagne being served from the baking dish of finished lasagna. A plate with a fresh serve of lasagna that is sagged and the layers spreading on the plate. The two sauces (béchamel and Bolognese) being cooked on a camp gas stove.

Camping Lasagna

Looking for a challenge then try this camping version of lasagna that uses two scratch-made sauces and is then assembled and baked.

The bechamel sauce is a French-style cheese sauce, although typically made with a roux this camping version uses a cornstarch thickening method to make it easier. The meat sauce although mainly fresh ingredients, it also uses a jarred pasta sauce as an ingredient to help reduce the workload.

Although a very hearty meal that can be eaten alone it is often served with a salad to lighten up the overall meal. Garlic bread is also a good accompaniment. 

Ingredients

Bolognese Meat Sauce

2 pounds ground beef (1kg beef mince)

1 yellow onion

4 ribs celery

2 bell peppers (capsicum), red and green

4 cloves garlic

1 (24-ounce | 475ml) jar pasta sauce

Béchamel Cheese Sauce

4 cups full cream milk

3 tablespoons cornstarch (cornflour)

2 cups shredded/grated cheddar cheese

To Assemble

1 packet of lasagna pasta sheets

1/3 cup breadcrumbs

1 cup grated cheddar cheese

herb rub, to taste

Equipment

2 pots

1 baking dish

Recipe Directions

  1. Prepare the onion, celery, and bell pepper. Remove seeds, ends and similar then dice into evenly sized pieces as small as you can so the sauce will spread easily in the layers.

  2. Cook the ground beef in a saucepan over medium heat until browned, stirring often to break up any chunks, about 10 minutes. Finely dice the garlic.

  3. Add the onions, celery, bell peppers, and garlic, then cook until softened, about 5 minutes.

  4. Add the pasta sauce then bring to a simmer. Cover and cook to meld flavors, at least 30 minutes. 

  5. In a cup combine 1/2 a cup of the milk with the corn starch and beat with a fork until smooth.

  6. Bring the remained of the milk to almost a boil in a pot. Just before boiling stir the corn starch mixture in case of any settling the swiftly stir into the hot milk. Continue stirring non-stop until thickened.

  7. Add the shredded cheese and continue stirring until all dissolved, well combined, and almost boiling. Take off the heat until needed.

  8. Preheat the camp oven (closed barbecue or smoker) to 350 degrees F (180 degrees C).

  9. Start to fill the baking tray with layers starting with the bechamel sauce. Continue to build on this with pasta, bolognese sauce, and pasta sheets. Continue this ordering trying to evenly distribute the sauces through the baking dish. Finish with a bechamel layer.

  10. Evenly sprinkle over the breadcrumbs, then top this with evenly sprinkled cheese. Finally, top with the herb rub.

  11. Place the lasagna in the preheated camp oven and bake for 40 minutes. Check regularly, if the top is getting too brown, cover with a piece of foil. It is cooked when a knife enters the center of the lasagne and the resistance indicates the pasta sheets are softened and ready to eat.

  12. When cooked remove from the heat and let cool slightly before serving.

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Recipe Origin Italy
Rating
No Reviews
Servings 10
Preparation 40 min 00:40
Cook 1 hour 01:00
Ready in 1 hour40 min 01:40
Difficulty Challenging
Cooking Method Bake Simmer
Ingredients Beef Cheese Dairy Meat Pasta
Equipment BBQ Camp Oven Closed Grill
Recipe Type Dinner Main Dish
Share: