BUSH COOKING: Jess’s Long Life Lasagna


  • Tinned Tuna
  • Diced Tomatoes
  • Tomato Paste
  • Mixed Herbs
  • Chicken Stock (cubes)
  • Dried Garlic
  • Onion Flakes
  • Salt and Pepper
  • Butter
  • Flour
  • Milk
  • Lasagna Sheets
  • Cheese


  • Heat up your fry pan so it is nice and hot.
  • Then grab your diced tomatoes and pour them into the pan.
  • Add in the tuna, 2 tablespoons tomato paste, 2 chicken stock cubes, 1 tablespoon mixed herbs and a few shakes each of the dried garlic and onion flakes.
    Give it a stir and place on the heat to warm up a little bit.
  • Cut butter into slices and melt it in a separate, small saucepan.
    If you don’t have butter you can use olive oil and it tastes just as good.
  • Add in some flour and milk, and stir just enough to get it all mixed together.
  • Spread a thin layer of the meat onto the bottom of your camp oven.
    After this lay the lasagna sheets on top of the meat.
  • Repeat this process until you have used all the pasta and meat.
  • Pour your white sauce over the top of the meat and pasta, top with some grated cheese then put it on the coals.
  • It’s ready when the cheese is melted and sauce is bubbling. Enjoy!



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