• 1 24 oz Jar Meat Sauce
• 8oz Whole Milk Ricotta
• 2 Eggs
• 1/2 Cup Grated Parm
• 1 Tsp Italian Seasoning
• Oven Ready Lasagna Noodles
• 1 Cup Shredded Mozzarella
• Aluminum Foil Loaf Pan
• Heavy Duty Aluminum Foil
• 1 Gallon Sized Freezer Bag
• Pan Spray

Method-

Mix together the ricotta, egg, parm and Italian seasoning in the freezer bag. If you’re headed out to the campground, do this step at home and toss it in the cooler before you go!

Spray the foil pan well, and place an empty one on the outside to help insulate the lasagna and so it won’t burn. Cover the bottom of the pan with sauce, and then lasagna noodle. Top with some sauce, mozz and cut a corner off the freezer bag and pipe some on top. Repeat layers- I used 5 layers of lasagna. For the top layer just use sauce and mozz. Spray a square of the aluminum foil with pan spray and cover the lasagna tightly.

Place near some hot coals and turn frequently so it cooks evenly, or place over a fire in a dutch oven. Do not let fire touch the pan or it will burn. If you are staying home, place the lasagna in the oven set at 250 degrees for about 1 and 1/2 hours. Allow to cool slightly before cutting and serving!