DUTCH OVEN LASAGNA
Instructions:
- 2 lbs Rotelli (spiral) pasta
- 1 1/2 lbs ground beef
- 2 cups tomato sauce
- 1 lb shredded mozzarella cheese
- 1pint ricotta cheese
- onion and garlic powder to taste
- Pre heat the bottom of the oven and brown the ground meat.
- Add the dry pasta to the oven and add enough water to just cover the pasta.
- Close oven and let boil for 8-9 minutes.
- Add the mozzarella, ricotta, and tomato sauce directly to the oven. If onion and garlic are desired, add now.
- Stir gently and recover the oven.
- Cook the mixture another 5- 6 minutes.
- Take off heat, uncover, and let stand 5- 6 minutes to absorb the extra moisture.
- Serve with a tossed salad and skillet garlic toast.