Instructions: Light charcoal for coals for the Dutch oven about 30 minutes before you begin cooking. Soak lasagna noodles in hot water to soften. Saute diced onion and finely minced garlic in olive oil until soft. Add spinach and marinara sauce to pan with onion and garlic and heat through.

In Dutch oven, place 1/2 cup of the marinara/spinach sauce mixture. Arrange lasagna noodles to slightly overlap on top of the sauce to make one complete layer of noodles. Spread one cup of the sauce again and top with half the mozzarella cheese. Add another layer of noodles. It is a good idea to have these noodles run perpendicular to the first layer to keep the lasagna from falling apart when it is served.

On the second layer of noodles, spread ricotta and cottage cheeses and top with spinach sauce. Repeat third layer with noodles, spinach/marinara sauce and remainder of the mozzarella. To finish, top with Parmesan.

Place Dutch oven in coals. Bake for 45 minutes to one hour. You can check temperature of Dutch oven by holding your hand over the top for about 6 seconds.

If youre able to do so any longer, your oven is too cold. After baking, let set at least 5 minutes before serving.

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