null
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Post by null on May 9, 2019 5:49:40 GMT -8
I'd like to try to make some trail lasagna on my next backpacking trip. I've never done this on the trail or even at home before. I looked at some recipes online and the sticking point seems to be that it takes 45 minutes of baking to do properly. Is there a way to simulate this on the trail that would take maybe 20 minutes? We are currently a group of 4, so I will bring a pot (and fry pan) large enough to make it in. But not a dutch oven or anything like that. I'll be cooking over an MSR Whisperlite. Here are the 4 basic ingredients I'll need: Lasagna Noodles Tomato Powder Ricotta Cheese Spices Here are some less basic ingredients I might also use (I like mix-ins and think they often make the dish memorable): Beef / Fake Beef crumbles Basil Parmesan Cheese Eggplant (dehydrated?) Garlic If you have any thoughts about - Reducing prep / cook time to about 20 minutes
- Other ingredients to include
- Cooking / how-to suggestions
Please let me know. Thanks! |
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Post by bobcat on May 9, 2019 9:04:09 GMT -8
The texture would be different than conventional lasagna,, but you could use a different shape of pasta and all the other stuff, to get something more like a hamburger helper than a baked dish.
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Post by johntpenca on May 9, 2019 10:07:40 GMT -8
Pure and simply, not gonna happen. Make lasagna at home and try to figure out how to do it on the trail with a pot and fry pan. You could make a facsimile, but in the end it would just be spaghetti. But then again, I've been wrong before. Paging sarbar. |
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sarbar
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Post by sarbar on May 9, 2019 14:28:40 GMT -8
Well...you could precook and dehydrate the noodles, then soak in warm water, say in a gallon freezer bag. You could then layer (sauce on bottom as well) into a pan (make sure it is teflon coated for no reaction to the tomatoes. Then simmer over a barely lit stove, with lid on.
However, everything would have to be precooked and dehydrated to pull it off.
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sarbar
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Post by sarbar on May 9, 2019 14:29:19 GMT -8
Also, you could use Boboli pizza sauce in pouches for the sauce....
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zeke
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Post by zeke on May 9, 2019 16:40:41 GMT -8
I hate to say it, but I also believe it too difficult to pull off on the trail. Content yourself with using another pasta, like rotini or penne (cooked and dehydrated at home), and adding in all of the other stuff. IMO, too much of the appeal of lasagna is what happens in the oven. In the field, nothing wrong rotini casserole that tastes like lasagna.
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ErnieW
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Post by ErnieW on May 9, 2019 18:25:55 GMT -8
I'm curious. Why making lasagna on the trail? If I had to have lasagna on the trail I would figure out a way to pack up lasagna so it doesn't get mushed (vacuum sealer?) then just heat it up. Make it a first night meal. Maybe pack it next to a frozen water bottle (everything next to the water bottle gets damp with condensation though). Lasagna and a cold drink at the end of the day would offset the weight right?
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Post by Lamebeaver on May 10, 2019 7:15:51 GMT -8
Tear open pouchFollow directions on package Yea, I love making cool stuff on the trail too, but some things just aren't worth that much effort. |
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null
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Post by null on May 10, 2019 7:49:41 GMT -8
You could make a facsimile, but in the end it would just be spaghetti. That brings up an interesting question. Just what is the difference between spaghetti and lasagna? The ingredients are all the same. you could use Boboli pizza sauce in pouches for the sauce.... Ha ha, the sauce is about the only part I know how to do. |
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jazzmom
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Post by jazzmom on May 10, 2019 9:02:57 GMT -8
So, "lasagne" and "spaghetti" are technically just pasta shapes. But the dishes we typically think of, lasagna al forno and spaghetti Bolognese (meat sauce/ragu) are both from the same region and the difference is mostly about the cheeses and bechamel sauce in lasagna.
The Mountain House Lasagna with Meat Sauce contains: tomatoes, tomato paste, pasta, cooked beef, onion, garlic powder, spices, sugar, Parmesan, Romano and Mozzarella cheeses. (I've omitted chemicals and additives that aren't real ingredients.)
FWIW, the MH lasagna is the only MH meal I like. I think it could use more pasta and if you could figure out how to add more creamy cheese, like ricotta, it would be perfect.
I'd give up the whole "baked in layers" thing though.
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ErnieW
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Post by ErnieW on May 10, 2019 9:57:05 GMT -8
I used to use my backpacker oven and make a great pizza. They used to sell Betty Crocker just add water pizza dough. A package of shredded mozzarella cheese, pepperoni and a 8oz plastic bottle of sauce were the other ingredients. Wasn't that hard to do but did take some time and energy. Sometimes I would even bake a cake for dessert.
This was for impressing people (newbies) I was hiking with and at the time weren't in as good shape as I for hiking so weight wasn't an issue. I did not do this when I was hiking with peers on tough hikes.
I also have a set of both GSI lexan champagne and martini glasses. So I have packed them with a bottle (or two) of champagne or some vodka and a little vermouth respectively. Not ultralight by any means but has produced some enjoyable backpacking times.
So again I am wondering what is your reason for wanting to cook lasagna on the trail? I am guessing that there is a woman involved or maybe some kind of bet/challenge. I think that a lot of the people here their head is at how to have the lightest, easiest, calorie dense and pack stable meal they can get. Except for the calorie dense thing, trail baked lasagna is not that.
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sarbar
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Post by sarbar on May 10, 2019 10:25:56 GMT -8
That brings up an interesting question. Just what is the difference between spaghetti and lasagna? The ingredients are all the same. Just the shape!  |
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null
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Post by null on May 10, 2019 12:02:48 GMT -8
They used to sell Betty Crocker just add water pizza dough They still do and I still make pizza on the trail using a fry pan. what is your reason for wanting to cook lasagna on the trail? I have a small business that takes people on backpacking trips to get fit. I've got a small group on an upcoming trip and would like to do something fancy just to do it. In the past, I've made pierogies, sushi, pizza and other things for small groups. So I thought it would be interesting to try lasagna. As an aside, I consider elaborate meals "added value" to my trips. But even when I'm not leading a group, I'm fine carrying around extra weight in order to have a great camp experience (food, shelter, comfort). |
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Post by bobcat on May 10, 2019 13:00:43 GMT -8
Wait - we’ve been doing free consulting work here to benefit your business enterprise?
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zeke
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Post by zeke on May 10, 2019 13:28:12 GMT -8
LOL. We do that all the time. Free consulting is why this place exists.
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