A four-hour drive heading south on U.S. 95 will take you to a town with breathtaking river views, quaint houses and cozy restaurants. I'm talking about Riggins - a town so small you might miss it if you blink. It sits on the bank of the Salmon River and is home to an abundance of outdoor activities.

Many motorists most likely have passed through this town giving little thought to what Riggins has to offer. White water rafting, fishing and jet boating are a few of the adventures you can participate in if you choose to explore this beautiful area.

Every year my husband and I, along with friends and family head to Riggins for Big Water Blowout, the first rafting run of the season. This annual camping trip is filled with white water, soaking up the warm sun and eating great food. The first year I accompanied my husband to this event, we ate hot dogs and chips the entire weekend. Since then, the cuisine around camp has become much more refined and delicious. It's become a bit of a tradition to cook large meals in the Dutch oven and share it with the entire camp. From tasty breakfast dishes to hot and bubbly dinners, Dutch oven cooking is an excellent way to bring yummy comfort food to your camp site.

Lasagna is great to cook in a Dutch oven. My husband has been cooking this dish for Big Water Blowout for the last few years. I love watching as the aromas of spicy sausage and bubbling cheese draw friends and family around the Dutch oven, plates in hand, ready to dig in the moment it is done. It may seem like a lot of work to prepare, but it's actually very simple to make. Prepping the ingredients at home ensures fast and easy assembly. Next time you go camping, try this delicious recipe. I promise the whole camp will be happy you did!

Dutch Oven Lasagna

Ingredients:

1 lb. italian sausage

1 can of black olives, sliced

1-1.5 lb of shredded cheddar cheese

1 16 oz container of ricotta cheese

2 26.5 ounce cans of spaghetti sauce

1 package of no boil lasagna noodles

• Cook sausage and slice olives before hand to save time and make preparation easier at camp.

Start a batch of briquets just like you would for a traditional charcoal barbecue. For a 12-inch Dutch oven you'll need 24 briquets to reach a cooking temperature of 350 degrees. Put one third of the coals under the Dutch oven and two thirds on the lid, evenly spaced out. The coals will stay hot for about 45 minutes to an hour so start a second batch about 30 minutes into cooking so you can add coals as needed to maintain your temperature.

Line your Dutch oven with aluminum foil and spray with non-stick cooking spay. This ensures easy cleanup after dinner. Mix together ricotta cheese and egg. Spoon a layer of spaghetti sauce into the bottom and follow with noodles, ricotta, sausage, olives, sauce and cheddar cheese. Repeat these layers until you run out of room or ingredients. You can usually get at least three to four layers. Place lid on Dutch oven.

Cook at 350 degrees for 1 to 1.5 hours until noodles are soft. Rotate the Dutch oven and the lid a quarter turn every 15 minutes to ensure even heat. The center should be hot and cheese and sauce should be bubbling around the edges.

For additional recipes and photos, visit Shawnna Fields' blog at sfields.hubpages.com.