Name: Camping Lasagna
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Ingredients: 2 pounds ground beef ((beef mince)); 1 yellow onion (diced); 4 ribs celery (diced); 2 bell peppers (red or green (capsicum), diced); 4 cloves garlic (minced); 1 jar (24 oz) pasta sauce; 4 cups whole milk ((full cream)); 3 tablespoons cornstarch ((cornflour)); 2 cups shredded cheddar cheese; 1 packet lasagna pasta sheets; 1/3 cup breadcrumbs; 1 cup shredded cheddar cheese; herb rub (to taste)

If you’re looking for a challenge then try this camping version of lasagna. It uses two scratch-made sauces and is then assembled and baked. It is rich and creamy, with layers of sauce, pasta, and cheese.

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 made with fresh ingredients, also uses a jarred pasta sauce to help reduce the workload.

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

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Making lasagna with a béchamel sauce topped with sheets of lasanga noodles and a ladle of Bolognese sauce being added.

There is a process of creating layers of cheese sauce, meat sauce, and the lasagna noodles to ultimately create a baked lasagna meal.

The first slice of lasagne being served from the baking dish of finished lasagna.

To serve, cut the serving size potions in the lasagna then remove with a spatula or egg-flip.

The two sauces, béchamel and bolognese, are being cooked on a camp gas stove.

Cooking the two sauces is easy over a gas stove, but they could also be made over a campfire if desired.

A plate with a fresh serving of lasagna that is sagged and the layers spreading on the plate.

When lasagna is served fresh and hot it is difficult to keep the distinct layers. However what is lost in look some say is replaced by the better flavor.

Looking down on a saucepan of béchamel sauce and bolognese sauce cooking on a camp gas stove.

The béchamel sauce (cheese sauce) and bolognese sauce (meat sauce) are cooked first over a gas stove before the lasagna is assembled.

A chilled then reheated slice of lasagna with clean straight edges and visible layers.

To get the beautiful serving look with straight edges and visible layers like this the lasagna, it must be chilled to set and then reheated.

Camping Lasagna Recipe

Saffron Hodgson

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If you are looking for a challenge, try this camping version of lasagna that uses two scratch-made sauces and is then assembled and baked.

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Preparation 40

Cook 1

Ready in 1 40

Servings Servings

CourseDinner

InfluenceItaly

DifficultyChallenging

MethodBake

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Ingredients

Bolognese Meat Sauce

2 pounds ground beef (beef mince)
1 yellow onion diced
4 ribs celery diced
2 bell peppers red or green (capsicum), diced
4 cloves garlic minced
1 jar (24 oz) pasta sauce

Béchamel Cheese Sauce

4 cups whole milk (full cream)
3 tablespoons cornstarch (cornflour)
2 cups shredded cheddar cheese

To Assemble

1 packet lasagna pasta sheets
1/3 cup breadcrumbs
1 cup shredded cheddar cheese
herb rub to taste

Equipment

2 pots
1 baking dish

Directions

Bolognese Meat Sauce

Cook the ground beef in a saucepan over medium heat until browned, stirring often to break up any chunks, takes about 10 minutes.
Add the onions, celery, bell peppers, and garlic, then cook until softened, about 5 minutes.
Add the pasta sauce then bring to a simmer. Cover and cook to meld the flavors, for at least 30 minutes.

Béchamel Cheese Sauce

In a cup combine ½ a cup of the milk with the cornstarch and beat with a fork until smooth.
Bring the remaining milk to almost a boil in a pot. Just before boiling stir in the cornstarch mixture. Continue stirring until thickened.
Add the shredded cheese and continue stirring until it is completely melted and well combined. Remove from the heat until needed.

To Assemble

Preheat a camp oven, closed barbecue, or smoker to 350 degrees F (180 degrees C).
Add a layer of béchamel sauce to a baking tray. Add a layer of pasta and bolognese sauce. Continue this ordering trying to evenly distribute the sauces through the baking dish. Finish with a béchamel layer.
Evenly sprinkle the breadcrumbs over the top, then evenly sprinkle with the cheese. Finally, top with the herb rub.
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.
When cooked remove from the heat and let cool slightly before serving.

Nutritional Information

Calories: 482kcalCarbohydrates: 17gProtein: 29gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 110mgSodium: 683mgPotassium: 740mgFiber: 2gSugar: 9gVitamin A: 1610IUVitamin C: 37mgCalcium: 405mgIron: 3mg