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Backpacker's Lasagna Recipe

By far both mine and Cole's favorite backpacking meal I've made is this backpacker's lasagna! It can be made with so many variations and is packed with flavor, it'll definitely have you excited for dinner after a day of backpacking!

Here's what you need:

Makes 2 backpacking meals for hungry hikers:

  • 1 box lasagna noodles, broken into 1 inch pieces

  • Handful of shelf stable pepperoni, chopped

  • 1 red bell pepper, chopped

  • 1 carrot, grated

  • 2 cups marinara sauce

  • Dried italian seasoning, to taste

  • Dried oregano, to taste

  • Salt, to taste

  • Pepper, to taste

  • Optional: red chili flakes


  1. Cook the lasagna noodles in boiling water, allow to cool, then add to the dehydrator. This makes them cook faster on the trail.

  2. Add the pepper, carrot and marinara sauce to the dehydrator.

To dehydrate the marinara sauce:

  • Put parchment paper on top of the dehydrator tray.

  • Add marinara sauce to to the parchment paper and spread it out really thin (the thinner the faster the dehydrating will be!)

  • I recommend putting the sauce on the top tray of the dehydrator if you're dehydrating the veggies and sausage as well!

3. Let the dehydrator run for 8 hours at 145 degrees F. The sauce might need longer, depending on how thin you spread it.

Add all the spices, pepperoni, dehydrated veggies, noodles and marinara sauce to a compostable bag. Make sure it's sealed tight.

On the trail:

1. Boil water (approx. 2 cups) and add to the bag loaded up with your food.

2. Let rehydrate for approx. 10 min and enjoy!

Look at my blog post on my current backpacking camp-kitchen set-up for what I like to use on the trail! Let me know if you make it and how you like it!

Other Recipes you might enjoy:


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