This was my experience freeze drying lasagna. I haven't rehydrated any yet because my family just keeps snacking on it dry. That's a pretty good snack food compared to potato chips I would say.
A few questions if you dont mind. I plan on freeze drying some lasagna so was hoping to learn the proper time and settings for freezing, and drying which you did not go over in your video. Also I was hoping to learn the formula for figuring out how much water to add which was not mentioned either. You mentioned you had figured the water amount to add by divding the weight into thirds but wouldn't that be different if it was portioned into five bags?
