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Dutch Oven Lasagna

1 Pkg Vegie burger crumbles
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2 1/4 c cottage or ricotta cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
1 1/2 tsp. oregano
3/4 c hot water

Preheat the Dutch oven. Brown the vegie crumbles.

When done remove the vegie crumbles to a large mixing bowl. Add
the spaghetti sauce to the vegie crumbles and mix well. In
another bowl, add the cottage or ricotta cheese, Parmesan
cheese, mozzarella cheese (reserve a few ounces for later),
eggs, and oregano, and mix well.

Place the layers in the oven in the following order:

Break up four lasagna noodles into the bottom of the
oven. Spread about 1/3 of the meat mixture over the noodles.
Spread 1/2 of the cheese mixture over the vegie crumbles
mixture.

Break up five noodles and place over the top of the preceding
mixtures.

Spread 1/2 of the remaining vegie crumbles mixture over the
noodles.

Spread the remaining cheese mixture over the meat mixture.

Break up the remaining noodles and place over the cheese
mixture.

Spread the remaining vegie crumbles mixture over the noodles.

Pour the hot water all around the edges of the oven.

Place the lid on the oven and bake one hour or until done.
Check frequently. Hints: This recipe works well with charcoal
(12 briquettes on bottom and 12 on top).

Cooking time can be reduced by pre-cooking and draining the
lasagna noodles.