It’s almost impossible to replicate lasagna in the backcountry without a freeze-dryer so it is with much gratitude to my years of eating Mountain House Lasagna with Meat Sauce that I owe this just-add-water backpacking recipe. It set the standard for what backpacker “lasagna” really means, which is a hearty, saucy, cheesy freeze-dried meal that doesn’t resemble lasagna at all and yet still endures as comfort food.
What became difficult to reconcile with the pre-packaged backpacker meals over the years was the sodium content: over 1000mg of salt per package! This version isn’t low sodium by any medical definition, but it’s definitely lower sodium by over 50%. It’s also meatless, making it a vegetarian by default.
The calories can be ratcheted up with the addition of olive oil packets, extra mozzarella cheese and/or sour cream powder (which functions like the ricotta in a traditional lasagna).
- 1 cup instant penne pasta
- 1/4 cup tomato powder
- 1/4 c freeze dried mozzarella cheese
- 1 Tbsp parmesan cheese powder
- 2 tsp freeze dried green onions
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano/Italian seasoning
- pinch of salt and pepper (optional)
Preparation Instructions: Measure out all the ingredients and add to re-sealable boil bag. You do not need to add an oxygen-absorber if planning to use this meal within the month, so long as you keep the bag sealed tightly. That’s one less thing to pack in, and one less piece of trash to pack out.
Don’t forget to label your bag with the rehydration instructions!
Serving instructions: Add 1 + 1/4 cup boiling water and stir immediately to better distribute the cheese. Wait 10-15 minutes.
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Backpacker Penne Pasta “Lasagna”
Equipment
- 1 Mylar Boil Bag
Ingredients
- 1 cup instant penne pasta
- 1/4 cup tomato powder
- 1/4 cup freeze dried mozarella cheese
- 1 Tbsp freeze dried parmesan cheese powder
- 2 tsp freeze dried green onions
- 1/4 tsp dried oregano/Italian seasoning
- 1/4 tsp garlic powder
- salt + pepper to taste
Instructions
- Measure out all ingredients and seal in a mylar boil bag. Write rehydration instructions on the bag.
- To prepare, add 1 + 1/4 cup boiling water. Stir immediately. Let stand for ~10 minutes for the meal to rehydrate. Stir again and serve.
Looking for more homemade just-add-water recipes? Check out our Ultralight Backpacking Meal index!
Have you tried our just-add-water penne marinara “lasagna”? Share your suggestions with fellow hikers and let us know how we did! We love to hear all the places this recipe has been enjoyed.