I find the cheeze/cheeze product they use nearly impossible to clean up. I like the food but before I try it again I need to figure out how to deal with the cheeze mess. My normal MH technique is to use a pan for prep vs pouch. I find pouch prep never fully hydrates all of the food while using a pan I can keep it hotter, longer and dont have that issue. I should also mention I repackage #10 cans so I dont buy pouches and besides the economy I like not having to pack out dirty pouches.
Maybe for lasagna I will have to make an exception. Any one have luck using pouches and then adding heat via putting the pouch in a pan of boiling water?
Maybe carry a can of Pam to prevent sticking? Open to ideas.