Friday, 1 August 2014

Camp oven Lasagne

Another recipe I have been thinking about for a while, lasagne in the camp oven. I made this in a disposable foil tray & placed it in the oven on a trivet, it only just fit. This is a healthier version of a lasagne, "stealth health" as Mat calls it. Really it was more about using up some extra veggies. I also used cottage cheese instead of white sauce, I learnt this trick from my lovely friend Kelly. As with most of my recipes they can easily be adapted to add in whatever you like. You can also definitely use a standard white sauce if you prefer or even a pre-made jar if you prefer less fuss. 

This lasagne was very yummy, I got lots of "this is really good" comments from Mat even with the veggies!! We cooked the mince in a frypan over the fire, I then assembled the lasagne in the foil tray & we placed that in a preheated camp oven on a trivet for about 40 minutes, with a shovel of coals on the top & bottom. 

Camp Oven Lasagne

- 1 packet of dried lasagne pasta sheets
- 1 small tub of cottage cheese
- 3 tablespoons of grated Parmesan
- 1 1/2 cups of grated tasty cheese
- 1 tablespoon of oil

Mince mix
- 500 grams of beef mince
- 1 onion chopped
- 2 cloves of garlic
- 1/2 a grated carrot
- 1/2 a grated zucchini
- 4 mushrooms diced
- 1 chunk of grated pumpkin (I used about a palm sized piece)
- 1 tablespoon of tomato paste
- 1 jar of tomato pasta sauce
- salt & pepper to taste
- 1 teaspoon of a raw sugar 


Start with the mince mixture
- fry off the onion & garlic until tender in the oil 
- add in the mince & fry till browned
- add in the rest of the grated veggies & fry till softened
- add in the tomato paste & jar of pasta sauce
- add in the sugar & salt & pepper to taste 
- you might need to add in some extra water as well, you want it to be a little wet when it's done, as it has to soak into the lasagne sheets. I usually just fill the pasta jar about half full of water & swish it around to get it all out & add that in. 
- allow to simmer for 10 minutes or so for the flavours to develop. 

For the cottage cheese mix
- mix the cottage cheese with 2 tablespoons of the Parmesan cheese. 
- this is now your "white sauce"

To assemble
- spread a small amount of mince mix over the bottom of the foil tray
- add a layer of pasta sheets, breaking them to fit if needed
- spread half the cottage cheese over the top of the pasta sheets
- add another layer of mince
- add another layer of pasta sheets
- add another layer of mince
- top with the final layer of pasta sheets
- cover this layer of pasta with the remaining cottage cheese mix
- top the cottage cheese with the grated tasty cheese & the remaining Parmesan 

To cook
- place the lasagne tray onto a trivet in a preheated camp oven
- cook in the camp oven for about 40 minutes or until the pasta is tender
- remove from the camp oven & allow to rest for 5-10 minutes before serving. 

This was enough to serve 4 people. We baked it in our 14 quart Furphy camp oven. This recipe worked well. Next time I would use a large tub of cottage cheese to get even more cheesiness in the lasagne. Also make sure your mince mixture is "wet" enough, it needs to soak into & cook the pasta sheets. Overall yummy & a bit of a healthier version of lasagne. A pretty easy camping version to with the cottage cheese, the overall dish did take a while, but was very worth it. 

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