A Lasagna Recipe

Today was a day to experiment in the kitchen at home with some of my camping gear. Today I decided to bake a lasagna from my freeze dried long term storage items, and using the BEMCO oven. I do this on occasion to perfect a recipe for the backwoods if it’s just miserable outside.

I started this recipe with Hearts of Palm lasagna noodles. These are a really great choice for diabetics trying to keep their carb counts down. In an outdoors situation you’ll want to use regular lasagna noodles to get the most carbohydrates for body heat and energy.

So instead of regular semolina flour, these are made from the inner part of a palm tree. They’re beaten out and separated into long strips. The resulting noodles have very few carbohydrates or calories, but they’re very high in fiber.

I boil the noodles for 5 minutes or so to soften them.

My topping is chicken, red, yellow, and green bell peppers, garlic, turmeric, black pepper, crushed red peppers, diced onion, and seasoned salt.

I top off the pan once the meat filler is completely cooked. I add stewed tomatoes and spicy marinara.

I build up to 3 layers of noodles, cheese, sauce, and meat fillers.

I used my BEMCO oven on top of the stove in the kitchen. I wanted to,see how long it would take to bake under ideal conditions, then I have a control point to judge how much time I need to allow for in field conditions.

I bake for 35 minutes at 375*F until it’s bubbling and hot.

After baking, I let the lasagna sit for about 10 minutes.

That’s a nice and thick lasagna and I was surprised at how great it tasted. I expected an off-putting flavor from literally eating a palm tree.

But of course, pretty much anything is edible when you put enough hot sauce on it.