Dutch Oven Lasagna

lasagna_photo.jpg (200081 bytes)

1

 pound ground beef
1 (23 oz. jar) spaghetti sauce
3 eggs
1 (9 oz.) pkg. mozzarella cheese
2-1/4 cup cottage cheese (or ricotta)
1/4 cup grated parmesan cheese
13 lasagna noodles (uncooked)

1-1/2

 teaspoon oregano (or Italian seasoning)
2 cups water
24 briquettes
Cook ground beef until done.  Remove beef to a large mixing bowl.  Add spaghetti sauce to beef and mix well. 
In another bowl, add the cottage (or ricotta) cheese, parmesan cheese, mozzarella cheese (save a few ounces for later), eggs and oregano, and mix well.
Break up 4 lasagna noodles into small pieces and place in the bottom of the oven.  Spread about 1/3 of the meat mixture over the noodles.  Spread about 1/3 of the cheese mixture over the meat mixture.  Layer another 4 noodles (broken) and keep doing the layer process till all the mixture is gone.  Pour the water all around the edges of the Dutch oven.  Sprinkle remaining mozzarella cheese on top.  Place 14 briquettes on top, 10 briquettes on bottom and cook for one hour.
Check frequently and rotate the oven often to avoid hot spots.