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.

Thank you, Northwoodsman! We'll let it thaw and then spread it out in the pan as you suggest. Appreciate the suggestion!

That sounds like it would just be a gob of mush after rehydration and reheating.

AmarilloJim: "That sounds like it would just be a gob of mush after rehydration and reheating. "

Also known as a "one pot glop".

TZ