Uploaded March 2021 | Updated September 2026, 6 hours ago
In this video, Tom and I head out to the wilds of my lockdown, back garden camp to do a bit of campfire cooking. After preparing some firewood and getting our fire lit, we set about preparing this weeks campfire treat - a baked Lasagne in the Dutch Oven.
I have not cooked a Lasagne over the fire before, but I was asked by a subscriber if I could try it in order tempt to her son to give Lasagne a go - I hope it works Catherine!
A Dutch Oven really extends the possibilities of campfire cooking - anything you can bake in the oven at home, is possible in camp - bread, cakes, puddings, pies and any manner of baked goodies.
I hope you enjoy the video.
Thanks for watching!
Links
Dutch Oven (Petromax FT6)
petromax-shop.de/petromax_en/petromax-feuertopf-ft6.html
TJM Metalworks grill
tjmmetalworks.co.uk/shop/Lightweight-Grill-p224520545
Yare Valley Oils
yarevalley.com
Lasagne Recipe
Red Sauce
1 carrot (optional) finely diced
1 large onion finely diced
3 cloves garlic
500g (1.1lbs) minced beef (ground beef)
400ml (3/4pt) beef stock
125 ml (1/4pt) red wine
2 tbsp tomato puree
1 400g can chopped tomatoes
2 tsp dried Italian herbs
Good quality oil
Salt and pepper
White Sauce
75g (2 1/2oz) butter
75g plain flour
3/4 litre (1 1/3pt) full fat milk
1 tsp nutmeg, grated
Loads of parmesan
Lasagne sheets
Fry the onions and carrots until soft.
Add the garlic and fry for 1 minute.
Add the mince and cook until browned.
Add the puree, wine, chopped tomatoes, stock, herbs, salt and pepper and simmer for 45 minutes until reduced and thickened.
Melt the butter in a separate pan and mix in the flour.
Slowly add the milk, mixing continuously.
Add the grated nutmeg and whisk until you have a thick, creamy sauce.
In a Dutch Oven or large baking dish, layer the red sauce, white sauce, parmesan and baking sheets, building up the layers until all of the sauce has been used up.
Finish with a layer of parmesan, ground black pepper and your favourite oil (olive oil or a nice oil infusion)
Bake for 45 minutes at a medium heat.
Contact me at:
simonablokeinthewoods@gmail.com
Or by mail at:
Simon, a bloke in the woods
PO Box 384
Diss
Norfolk
IP22 9DB
UK
Facebook - Simon, a bloke in the woods
facebook.com/Simon-a-bloke-in-the-woods-636523033219227/?ref=br_rs
Instagram - simon_a_bloke_in_the_woods
instagram.com/simon_a_bloke_in_the_woods/?hl=en
Music: Mysteries By Dan Lebowitz
Reubans Train By Nat Keefe with the Bowties
In this video, Tom and I head out to the wilds of my lockdown, back garden camp to do a bit of campfire cooking. After preparing some firewood and getting our fire lit, we set about preparing this weeks campfire treat - a baked Lasagne in the Dutch Oven.
I have not cooked a Lasagne over the fire before, but I was asked by a subscriber if I could try it in order tempt to her son to give Lasagne a go - I hope it works Catherine!
A Dutch Oven really extends the possibilities of campfire cooking - anything you can bake in the oven at home, is possible in camp - bread, cakes, puddings, pies and any manner of baked goodies.
I hope you enjoy the video.
Thanks for watching!
Links
Dutch Oven (Petromax FT6)
petromax-shop.de/petromax_en/petromax-feuertopf-ft6.html
TJM Metalworks grill
tjmmetalworks.co.uk/shop/Lightweight-Grill-p224520545
Yare Valley Oils
yarevalley.com
Lasagne Recipe
Red Sauce
1 carrot (optional) finely diced
1 large onion finely diced
3 cloves garlic
500g (1.1lbs) minced beef (ground beef)
400ml (3/4pt) beef stock
125 ml (1/4pt) red wine
2 tbsp tomato puree
1 400g can chopped tomatoes
2 tsp dried Italian herbs
Good quality oil
Salt and pepper
White Sauce
75g (2 1/2oz) butter
75g plain flour
3/4 litre (1 1/3pt) full fat milk
1 tsp nutmeg, grated
Loads of parmesan
Lasagne sheets
Fry the onions and carrots until soft.
Add the garlic and fry for 1 minute.
Add the mince and cook until browned.
Add the puree, wine, chopped tomatoes, stock, herbs, salt and pepper and simmer for 45 minutes until reduced and thickened.
Melt the butter in a separate pan and mix in the flour.
Slowly add the milk, mixing continuously.
Add the grated nutmeg and whisk until you have a thick, creamy sauce.
In a Dutch Oven or large baking dish, layer the red sauce, white sauce, parmesan and baking sheets, building up the layers until all of the sauce has been used up.
Finish with a layer of parmesan, ground black pepper and your favourite oil (olive oil or a nice oil infusion)
Bake for 45 minutes at a medium heat.
Contact me at:
simonablokeinthewoods@gmail.com
Or by mail at:
Simon, a bloke in the woods
PO Box 384
Diss
Norfolk
IP22 9DB
UK
Facebook - Simon, a bloke in the woods
facebook.com/Simon-a-bloke-in-the-woods-636523033219227/?ref=br_rs
Instagram - simon_a_bloke_in_the_woods
instagram.com/simon_a_bloke_in_the_woods/?hl=en
Music: Mysteries By Dan Lebowitz
Reubans Train By Nat Keefe with the Bowties
