Easy Taco-based Lasagna
Sometimes, humans have to be entertained, and I find that the best way to entertain these funny little bipeds is to feed them! Minimal-prep dishes can be whipped up easily, and as long as you intend to be around for an hour or so, a total win on inexpensive ways to feed these voracious creatures.
Ingredients: OVEN READY lasagna (6ish sheets?), 1 can black beans, 2tsp cumin, 2tsp chili pepper, 2 cloves garlic, cheese (2ish cups total, more is probably fine), 1-2c frozen spinach, and some kind of tomato sauce (4tbsp? It doesn’t have to be much),
Supplies: Oven, Lasagna pan, can opener, knife, tin foil
Preheat oven to 350F. Put three of the little oven-ready lasagna sheets to cover the bottom of the lasagna pan. Open bean can, do not drain, and spread beans even-ish over the lasagna noodles. The watery-goo from the bean can will cook the noodles in utero in the oven.
Mince the garlic with the knife thing. Sprinkle the cumin and chili powder on the bean layer, along with the garlic. Skip the garlic if you’re a vampire or if your guests might be vampires. Sprinkle a cup of cheese evenly onto the beans.
Put another layer of oven ready lasagna noodles onto the cheese, then cover that in your tomato sauce. Spread this out so that all the dry noodle is covered by the tomato goo. Put the frozen spinach on that. Sometimes I have to smash apart the clump while it’s still in the bag. Sprinkle another cup of cheese on that. You can add more spices here, like red pepper, more cheese, or even oregano. Cheese counts as a spice, right?
Cover top in tinfoil. Put the lasagna dish INSIDE the oven at 350F for 35 min. Take off the tinfoil, leave in oven for another 5-10 min (this is to make the cheese on top all crispy).
This should take minimal prep- if it takes longer than 8ish minutes to put together/get in the oven, you need a better can opener.
I wish you many luck packets in your experiments with human food! Honestly, they seem to eat almost anything with cheese in/on/under/near it.