Preheat a 4 to 6 qt. Dutch oven. Brown the ground beef. When done, remove the beef to a large mixing bowl. Add the spaghetti sauce to the beef and mix well. In another mixing bowl, add the ricotta cheese, parmesan cheese and 1¾ cup of the mozzarella cheese, eggs, and oregano and mix well.

Place the layers in the oven in the following order: Line the bottom of the Dutch oven with uncooked noodles (break some to fit around the edges. Spread about 1/3 of the meat mixture over the noodles. Spread about ½ of the cheese mixture over the meat mixture. Place another layer of noodles over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Place the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles and sprinkle the remaining mozzarella cheese over the top. Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done. Check frequently (check by gently pushing a sharp, thin knife trough the lasagna. You should be able to push knife to the bottom of the Dutch oven without encountering uncooked noodles; some of the meat sauce should have boiled to the top, and the top layer of mozzarella should be slightly brown).

Let the Lasagna sit, uncovered for 5 minutes before serving.

Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be reduced by pre-cooking and draining the lasagna noodles.