This is a freeze-dried pantry recipe using some already freeze-dried ingredients
This recipe makes One 8x11 pan of Lasagna
Directions:
- Preheat the oven to 350℉.
- In a large skillet, melt the butter, then add onion and garlic. Cook for about 5 minutes until the onion softens.
- Whisk in the flour to form a paste, then slowly whisk in the milk. Bring to a boil and cook for 2 minutes, until thickened.
- Season the sauce with salt, remove from heat, and whisk in 1 cup of mozzarella cheese.
- In a large bowl, mix the ricotta, parmesan, egg, and remaining 2 cups of mozzarella. Season with salt and pepper.
- Spread 3/4 cup of sauce on the bottom of an 8×11-inch baking dish.
- Add a layer of freeze dried zucchini noodles, then spread 1 cup ricotta mixture on top. Sprinkle with 3/4 cup chicken and more sauce.
- Repeat the layers (noodles, ricotta mixture, chicken, sauce) for 4–5 layers.
- Finish with chicken, sauce, and a sprinkle of mozzarella on top.
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Bake for 40 minutes, until bubbling and lightly browned. Cool 15 minutes before serving, then garnish with basil.
Rehydration:
No need to rehydrate the lasagna noodles, they will suck up moisture from the ingredients when it is cooking.
Notes:
The nutritional information is based on 8 servings of lasagna
Nutritional Value Per 1 serving
Calories: 620 Protein: 41 g Fat: 41 g Carbohydrates: 22 g Sugar: 10 g Fiber: 3
Cycle times & rehydration for reference only. Your results may vary.
