In a 10-12 quart Dutch oven, pour 1/2 cup of water. Add 1/2 cup sauce to the bottom of the pan. Top with 3 noodles, (you may need to break them to fit). Pour 1 cup of sauce over the no-boil noodles, spreading to cover all of the noodles.
Sprinkle 1/3 of the cooked Italian sauce over the sauce, then spread several dollops of ricotta over the the meat.
Sprinkle 1/3 of the parmesan cheese over the ricotta and then 1/3 of the mozzarella cheese of this. Repeat the layers 2 more times, finishing with 1 cup of the mozzarella cheese and 1/4 cup of the parmesan cheese. Cover with lid.
Place the Dutch oven over 10-12 hot coals, then place 15-16 hot coals on the lid. Cook for 60 minutes or until noodles are cooked and cheese and sauce are bubbly.
Take the Dutch oven off the coals, carefully remove the lid and set aside. Cut or scoop up servings of your campfire lasagna and enjoy!