12 inch 6 quart Dutch Oven
Coals: 20


3lbs Whole Milk Ricotta Cheese
48oz Ragu Garden Style Pasta Sauce (or your favorite)
2lbs Mozzarella Cheese, chopped
1 tsp Basil
1 tsp Oregano
1 tsp Garlic Powder
Dash of Tabasco Sauce
3lbs Sausage, cooked and chopped
4 Eggs
16oz No-Boil Lasagna noodles


  1. Cook sausage over barbecue then cut into bite size pieces.
  2. Mix all ingredients, except noodles, sausage and sauce.
  3. Place 4 tablespoons of sauce on bottom of Dutch Oven and spread around.
  4. Line Dutch Oven with one layer of noodles. Break off pieces to fit round edges, to cover the bottom. Spread 1¼ inch thick layer of cheese mixture, some sausage and 3-4 tablespoons of sauce. (layering is important to estimate thickness to use all of the noodles)
  5. Add another layer of noodles and cheese until Dutch Oven is filled. Last layer should have noodles with sauce to cover.
  6. Place on a bed of 12 – 15 coals and place 5 – 8 coals on top. Cook for 30 minutes and check noodles are soft its ready. If not, cook for another 15 minutes and check again. its ready when noodles are soft.