What's better than taking lasagna on a backpacking trip? Getting to make your own customized lasagna supreme with a variety of veggies and meat! I find that plain old meat lasagna is, well...boring, in my opinion. Add veggies in there, and it just has so much more flavor!!
For this recipe, there are 2 things that are worthy of note:
- If you don't particularly care for my choice of veggies, feel free to switch out the veggies for ones you do like. Just make sure you don't replace the FREEZE DRIED veggies with anything that is DEHYDRATED...because you'll find it won't soften fast enough and you'll be chewing on rocks.
- The ANGEL HAIR pasta is important!! You cannot use regular pasta because it won't soften before the water turns cold if you're just pouring boiling water over the meal without cooking over a stove. (Believe me, I already tried regular pasta, and ended up with a bowl of VERY "al dente" -mostly hard- noodles by the time the water was no longer hot.) If you don't want to mess with breaking up angel hair pasta noodles, you could try replacing it with another quick cook variety of pasta that requires less than 5 minutes of cook time.
Lasagna Supreme Casserole for Backpacking
One serving
1/2 cup ANGEL HAIR pasta noodles broken up into smaller sections (this is roughly 2 ounces of noodles)
1/3 cup freeze-dried sausage crumbles
1 Tbsp freeze-dried chopped onions
2 Tbsp freeze-dried spinach
2 Tbsp freeze-dried zucchini
2 Tbsp freeze-dried mushrooms
2 Tbsp freeze-dried tomato dices
1/2 tsp Italian seasoning
1/4 tsp powdered garlic
1/4 cup powdered tomato sauce mix
2 Tbsp freeze-dried Parmesan cheese
2 Tbsp freeze-dried mozzarella cheese
Measure all ingredients into a gallon sized freezer strength ziploc bag. When you're ready to eat, Boil 1 1/2 cups water and dump it into the bag of ingredients. Stir together then let sit for 10-15 minutes until the noodles are soft. Enjoy!!
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