Dutch Oven Lasagna

In a bowl, mix eggs, 1 ¾ cups mozzarella cheese, Parmesan and cottage cheese, oregano and garlic powder.

Over the Fire (About 24 hot coals)

1. Spread about 24 hot coals in a flat later under Dutch oven. Cook beef and onion until meat is crumbly and onion is tender. Transfer to a bowl and stir in sauce.
2. Break 5 noodles to cover the bottom of the pot. Top with the following layers: 1/3 of the meat mixture, half the cheese mixture, 5 noodles, half the remaining meat mixture, all remaining cheese mixture, last 4 noodles and rest of meat.
3. Pour hot water around inside edge of the pot and cover with lid.
4. Rearrange 12 of the hot coals in a ring under the Dutch oven and place the rest on the lid. Cook 45 minutes or until noodles are tender, rotating pot and lid several times and replenishing coals to maintain temperature.
5. Remove from heat and let rest uncovered for 10 minutes.
6. Before serving, sprinkle with remaining ¼ cup mozzarella and let melt.

On the Stove and in the Oven

1. Preheat oven to 325 F. Meanwhile, place Dutch oven on stovetop over medium heat and cook beef and onion until meat is crumbly and onion is tender. Transfer to a bowl and stir in sauce.
2. Break 5 noodles to cover the bottom of the pot. Top with the following layers: 1/3 of the meat mixture, half the cheese mixture, 5 noodles, half the remaining meat mixture, all remaining cheese mixture, last 4 noodles and rest of meat.
3. Pour hot water around inside edge of the pot and transfer to center rack in oven to cook uncovered for 45 minutes or until noodles are tender.
4. Remove from heat and let rest for 10 minutes.
5. Before serving, sprinkle with remaining ¼ cup mozzarella and let melt.