This is a great one-pot meal. Bring along 2 cups (500 ml) of the dehydrated mixture for each person, and a large enough pot to prepare it for everyone in your group.
At Home:
| | Ingredients | Metric | Standard |
8 | Lasagna Noodles, broken into bite-sized pieces | | |
| | Boiling water | 3 L | 3 qts |
| | Cooking Oil | 10 ml | 2 tsp |
| | Salt | 10 ml | 2 tsp |
| | Lean Ground Beef | 680g | 1.5 lbs |
| | Finely Chopped Onion | 175 ml | 3/4 cup |
2 | Cans tomatoes, with juice, broken up | 2x398 ml | 2x14 oz |
| | Tomato Paste | 156 ml | 5.5 oz |
| | Creamed Cottage Cheese | 500 ml | 2 cups |
| | Grated Mozarella Cheese | 500 ml | 2 cups |
| | Granulated Sugar | 10 ml | 2 tsp |
| | Parsley Flakes | 5 ml | 1 tsp |
| | Dried Oregano | 2 ml | 1/2 tsp |
| | Garlic Powder | 1 ml | 1/4 tsp |
| | Dried Basil | 1 ml | 1/4 tsp |
| | Salt | 6 ml | 1¼ |
| | Pepper | 2 ml | 1/2 tsp |
Instructions:
- Cook lasagna pieces in boiling water, cooking oil and salt in a dutch oven for approximately 15 minutes or until tender but firm.
- Drain and set aside.
- Brown ground beef on medium heat in dutch oven, then drain off excess fat.
- Add the onion to the beef and stir, cooking until onion is clear.
- Transfer beef and onion to the slow cooker.
- Add all other ingredients and stir.
- Cook on LOW for 7 to 9 hours or on HIGH for 3.5 to 4.5 hours.
- Spoon the mixture onto pammed dehydrator trays or pammed cookie sheets and dry.
- Click here for more information on drying meals.
In Camp:
