Not Your Mamma’s Lasagna

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Use one 12-inch Dutch oven with 24 briquettes.

International Dutch Oven Society

Filling:

Ingredients

24 ounces cottage cheese

2 eggs

1 cup grated Parmesan cheese

2 cups grated Swiss cheese

2 cups grated mozzarella cheese

2 cups grated Gruyère cheese

4 cups grated sharp cheddar cheese

Instructions

For filling: In a medium bowl, combine the cottage cheese, eggs, and Parmesan cheese. Set aside. In a separate bowl, combine the Swiss, mozzarella, Gruyère, and cheddar cheeses. Set aside.

Warm the Dutch oven. Spread a thin layer of sauce in the bottom. Next, place a double layer of dry noodles. Layer on a third of the sauce, a third of the pepperoni, a third of the grated cheeses, and a third of the cottage cheese mixture. Sprinkle with red pepper flakes, if using. Repeat the layers two more times.

Pour V8 juice over the top. Sprinkle with any extra grated cheese.

Place nine briquettes under the Dutch oven and 15 on its lid, in ring patterns. Bake for 60 to 90 minutes. Replace the briquettes after 1 hour, if necessary. When done, remove the lid and let rest for 5 minutes before serving.

Sauce:

Ingredients

2 pounds low-fat ground beef

1 pound ground Italian sausage

2 cans (26-1/2 ounces each) spaghetti sauce

1 can (28 ounces) diced tomatoes

1 cup diced onion

1/4 cup dried parsley

3 teaspoons sugar

1/2 cup diced bell pepper

3 tablespoons Italian seasoning

3 teaspoons House Special Seasoning (see below)

3 teaspoons seasoning salt

1 teaspoon minced garlic

4 bay leaves

2 boxes (16 ounces each) oven-ready lasagna noodles

1/2 pound thinly sliced pepperoni

red pepper flakes (optional)

1 to 2 cans (12 ounces each) V8 juice

Instructions

For sauce: In a saucepan over medium heat, sauté the beef and sausage until it is no longer pink; drain. Add the remaining sauce ingredients, stir, and simmer for 20 minutes. Remove the bay leaves after simmering.