Wow, that is a substantial Dutch oven! I don’t think I’ve ever seen a 24″ version before.

To be honest, I am not sure how to scale up that large. I can say that a 24″ diameter is 5.8 times larger than our 10″ diameter oven, but I’m not sure if it’s as simple as just multiplying the ingredients by that amount?

Hi Ram,
Here’s the original!

Ingredients
1 tablespoon olive oil
2 1/2 cups pasta sauce (a 24 or 25 ounce jar is perfect)
12 oz fresh lasagna noodles divided into 4 sets (thawed if frozen)
3 cups fresh baby spinach
1 1/2 cup shredded cheese mozzarella or a blend of Italian-style cheeses works best
1 tablespoon dried oregano or basil or a blend of the two
Instructions
PRE-HEAT: If cooking over a campfire, get your coals ready. You’ll need 25 total. If cooking at home, preheat your oven to 400.
ASSEMBLE THE LASAGNA: Start by coating the bottom of a 10″ Dutch oven with the olive oil to help prevent the bottom layer from sticking. Add 1/2 cup pasta sauce and spread evenly over the bottom of the Dutch oven. Use the first set of noodles to create the base of the lasagna. Layer 1/2 cup sauce, 1 cup baby spinach, and 1/3 cup cheese. Repeat (one set noodles, 1/2 cup sauce, 1 cup spinach, 1/3 cup cheese) two more times. For the final layer, use the last set of noodles, 1/2 cup sauce, and 1/2 cup cheese. Sprinkle the oregano over the top.
BAKE: Use 8 coals to create a bed to set your Dutch oven on. Place the Dutch oven on top of the coals. Cover the oven with the lid, and place the remaining 17 coals on top of the lid. If cooking at home, simply cover your Dutch oven and stick it in your preheated oven. Bake for 30 minutes, until the noodles are tender and cooked through and the cheese has melted.
SERVE: Take the Dutch oven off the heat. Carefully remove the lid and set aside. Cut the lasagna into 4 wedges, plate, and enjoy!

Hi Clayton! Sure thing! We updated the recipe in response to feedback that the original wasn’t substantial enough. Here’s the original recipe:
Ingredients
1 tablespoon olive oil
2 1/2 cups pasta sauce (a 24 or 25 ounce jar is perfect)
12 oz fresh lasagna noodles divided into 4 sets (thawed if frozen)
3 cups fresh baby spinach
1 1/2 cup shredded cheese mozzarella or a blend of Italian-style cheeses works best
1 tablespoon dried oregano or basil or a blend of the two
Instructions
PRE-HEAT: If cooking over a campfire, get your coals ready. You’ll need 25 total. If cooking at home, preheat your oven to 400.
ASSEMBLE THE LASAGNA: Start by coating the bottom of a 10″ Dutch oven with the olive oil to help prevent the bottom layer from sticking. Add 1/2 cup pasta sauce and spread evenly over the bottom of the Dutch oven. Use the first set of noodles to create the base of the lasagna. Layer 1/2 cup sauce, 1 cup baby spinach, and 1/3 cup cheese. Repeat (one set noodles, 1/2 cup sauce, 1 cup spinach, 1/3 cup cheese) two more times. For the final layer, use the last set of noodles, 1/2 cup sauce, and 1/2 cup cheese. Sprinkle the oregano over the top.
BAKE: Use 8 coals to create a bed to set your Dutch oven on. Place the Dutch oven on top of the coals. Cover the oven with the lid, and place the remaining 17 coals on top of the lid. If cooking at home, simply cover your Dutch oven and stick it in your preheated oven. Bake for 30 minutes, until the noodles are tender and cooked through and the cheese has melted.
SERVE: Take the Dutch oven off the heat. Carefully remove the lid and set aside. Cut the lasagna into 4 wedges, plate, and enjoy!