Does anyone know if you should pre-cook a stouffer's lasagna before you freeze dry it?
A friend of mine just got a freeze drier and offered to run a batch for our upcoming trip. We'll do a bunch of fruits and berries. I've also got spaghetti sauce on the list.
No need to, it's already fully cooked. I would personally cube it and stir it up first otherwise I don't think that you will be able to rehydrate it properly. It isn't going to have the same layered structure but it will taste the same.
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