In Jaffe's book she has a few recipes for Lasagna. Has anyone dried lasagna? I was wondering what the best method is, ie. do you squish, shmoosh and flatten your baked product all over the dehydrator trays? I can't imagine you place it intact into the machine or it would never dry out.

I would try assembling a lasagna from dried/ concentrated ingredients - pasta, dried onions and veggies, sundried tomatoes, dried crumbled hamburger, a paste from dried milk and dried eggs... Salt and pepper. Maybe a tube of concentrated tomato paste. Rehydrate the veggies, cook the pasta, assemble in a Fry-Bake or similar greased covered frying pan, add a little more liquid, cook until it smells right and is bubbling around the edges. - K

you have never tried my leftover lasagna...

it looks like a mess to save the stomach from working so hard

go ahead mash it abuse it chop it.

I ended up making another recipe from the same book. Gruyere Pasta. Dynamite recipe.

Hey Neil, it's super easy.
This is one of our favourites.

Make a huge batch, throw it in the fridge to solidify, while cold slice up into 1/2" pieces, lay down on parchment paper in your dehydrator, set your temperature higher (for meats) and dehydrate.

8-10 hours later remove from rack, allow to cool, break up and divi up individual servings up in ziplock bags. Transport in these bags because they will develop holes.
In camp, transfer to new quality ziplock and completely and then some cover the food with boiling water. Zip up and put in first bag (with holes) and put that in a bowl then under a sleeping bag (or a food cozy) for 45-60 minutes.

This will taste exactly like it does at home. Once you try this it will be a staple for you too.
It works for baked lasagna, spaghetti, and chicken or pork fried rice.

Try it.

Thanks all! I'll try Lasagna next.