While not a dehydrated meal, this is easily made on-trail from basic ingredients and works well for shorter backcountry trips and/or car camping
Adapted from Backpacker.com | Trail Chef Jennifer Bowen
- 8oz lasagna noodles, broken into ~1 inch pices (preferably the non boil variety- we used Barilla)
- 1 tsp salt
- 1/2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried rubbed sage
- 1/2 tsp red chili flakes
- 4.5oz tube of sundried (double concentrate) tomato paste
- 1/2 cup grape tomatoes
- 4 oz smoked mozzarella
At home: combine the salt, dried herbs, and red chili flakes in a ziplock bag. Pack the tomatoes in a small container and wrap the cheese in aluminum foil and a ziplock bag (unless it's in original packaging. Break the lasagna noodles in half and then place in a ziplock bag. Break into smaller pieces through the bag.
On the trail:
1. Cut the tomatoes into halves and slice the cheese into ½" pieces. Set aside.
2. Add pasta to the pot and fill with enough water to cover pasta by ~1". Bring the water to a boil and lower the stove to low. Cook until pasta is al dente, stirring as needed.
3. Add ½ of the tube of tomato paste and the herbs, chili flakes, and salt to the pot. Stir the mixture constantly until it thickens. Then add the rest of the tomato paste and mix well. Add cheese and fresh tomatoes, stir to combine, cover pot and take off heat. Let sit for 5 minutes before serving.
4. buon appetito!