When hunters return from the hills, they will be hungry. Carbs, meat, pasta, and potatoes will fit their bill and bellies. As a camp cook, I enjoy making meals in cast iron Dutch Ovens. This recipe is one of my favorites. It is simple, quick, and there are never any leftovers. I like it also because I can keep the meal warm if hunters return later than dinner.

This recipe came from mixing what was on hand in the food box. It is like Pierogis and Lasagna. Mixed. You can add what is available. I tend to make this hearty meal later in the week. There are times that I have added things foraged on site, or kicked it up a notch with ground meat, pepperonis, or cold cuts. Make this recipe your own!

CAMP LUCK LASAGNA

6 servings of instant mash potatoes

1 cub of shredded cheddar cheese

1 large, diced onion

8 oz. of cooked Lasagna noodles

¾ cub of butter, divided

Salt and pepper to taste. Parsley/basil…add spices on hand or what you like.

Coat the Dutch oven/baking dish, (9×13) with ¼ cup of the butter.

Cook the mashed potatoes according to package directions. Mix in ½ cup of the shredded cheese, and salt and pepper. You can also make mashed potatoes from scratch.

While the mashed potatoes are cooking, use the rest of the butter to brown the diced onions. You can also add some ground meat if you like.

Place a layer of lasagna noodles in the pan. Top with half of the onion/meat mixture, then cover with the mashed potatoes. Add another layer of noodles and onion/meat mixture.

Bake at 350 degrees for 20 minutes. Do not allow it to burn. Add shredded cheese before serving. Let the lasagna sit for 5-10 minutes before serving. It will cut and serve easier.

This Lucky Lasagna can be modified and improved depending on what is in the food box. I have used rice, couscous, and whatever noodles were on hand. Each time you make it differently, you can give the dish a new name.

Pig Out and Enjoy!

Montana Grant