For the DO Mexican Lasagna, use tortillas instead of pasta.
Something we do to make clean-up easier is lining the dutch with parchment paper.
This is the best carrot cake I've ever had...make the frosting, grate the carrots and pre-mix the dry before you leave and it's pretty quick.
2 cups all-purpose flour (I have also used healthier flours, such as oat or spelt)
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
2 cups sugar (SUCANAT is better)
1 1/2 cups vegetable oil
2 cups grated carrots
1 can (8ounces) crushed pineapple drain and save juice
1 cup flaked coconut
1/2 cup chopped walnuts or pecans toasted if desired
1: Line a 12” Dutch oven with parchment
2: In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Stir in sugar, vegetable oil, eggs, carrots, pineapple, coconut, and walnuts. Pour batter into pan.
3: Bake in Dutch oven for 30 to 40 minutes, or in 350F conventional oven for 45 to 55 minutes. Let cool and frost with Cream Cheese Frosting.
8 ounces cream cheese, softened
1/2 cup unsalted butter
1 teaspoon vanilla extract
1/3 cup confectioner’s sugar
Combine cream cheese, butter, and vanilla; beat until fluffy. Gradually add the confectioner’s sugar. Beat again until smooth.
If you really like coconut, soak a little in pineapple juice and add it to the frosting. Most of the time, I double the frosting recipe.
This is a fun book...
Amazon.com: The Outdoor Dutch Oven Cookbook, Second Edition (9780071546591): Sheila Mills: Books