My wife and I are very big on dehydrating.  It makes things so easy and light.  Pasta sauces are great to dehydrate.  Just make them up as you normally would and spread the finished product out on sheets (which you can buy or use parchment paper) and dehydrate.  You'll end up with something the consistency of a fruit roll up, which is easy to rehydrate for a quick and tasty meal.
ST is right about dehydrating oily stuff.  That being said we do it with caramelized onions, asparagus and a few other items.  Those things dehydrated with oil won't last for a long time, say a year, but will certainly last months.
This year I went to the cheese store and had all our choices (hard cheeses like gruyere, parmesan, emmental etc.) cut to 100 gram increments and then each one shrink wrapped separately.  It worked out really well.  None of the cheese went off and any oil was contained.
I wasn't so clever, however, with tortilla wraps.  I had them shrink wrapped four in each packet.  They stuck together and became inseparable resulting in a bread like substance of dwarf star density. Ah well, life is for learning.