A Step Above Survival Cooking


I admit, I stole this pic from site where I modified  this recipe from. Click on the pic and it will take you to the original. 🙂

The other day, I was thinking about my little brother and how , I instinctively assume his diet consist of cereal, pop tarts and, pizza pockets. I know that isn’t true, but hey, he’s my little brother. The only time I’ve ever seen him make a meal that didn’t involve small kitchen appliances was the time he spent a couple weeks subsidizing himself on cinnamon toast. To this day, he only eats cinnamon toast when he knows I’m going to make it.  Not to mention his Mac & Cheese phase. Ugh, he’s the only person I know who actually tired to freestyle Mac & Cheese from a box because he didn’t want to read the directions. Even though that was years ago, I still assume its his ongoing cooking habit. Which is a good thing because it brings up to the point of this post:  transition away from what I like to call “survival cooking.”

Survival cooking is where you can’t make a meal to save your life, but you can cook just enough to keep yourself alive. (Its safe to say that everyone who is reading this post has either done it themselves or doing it now.) At the heart of this post is me trying to push my little brother away from survival cooking without actually cooking him. Not because I’m in another state, but because I’m straight up lazy like that. Anyway, I like to think this lasagna recipe is a step beyond survival cooking that he can easily make. It’ll only take about ten minutes from start to finish to get this in the oven and lets face it, homemade lasagna is pretty impressive. Plus, it has refrigerator power, lasting about four days before it would need to be transferred to the freezer.


  • 32 Oz Ricotta Cheese
  • 1 C Parmesan Cheese
  • 1 Egg
  • 32 Oz bottled Chunky Tomato Pasta Sauce
  • 8 Oz Package of No-Boil Lasagna Noodles
  • 2 10 Oz Boxes of Frozen Spinach (squeeze out the extra water)
  • 1 C Shredded Mozzarella Cheese
  • Salt and Pepper


Preheat the oven to 350°F.

In a bowl, stir together the ricotta, Parmesan and egg. Sprinkle in a little salt and pepper.

DO NOT COOK THE LASAGNA NOODLES! This will completely ruin them.


The way this recipe works is that will not require cooking the noodles before hand, the sauce will do the cooking for you. The picture on the right is the end results of using no-boil lasagna noodles. I wanted to post this to show that no-boil noodles are going to look a little bit different from regular noodles even though the taste and texture will be the same.

Coat the bottom of the baking dish with either a thin layer of cooking spray or oil to keep the noodles from sticking. Spread a thin layer of sauce on the bottom of the pan. Use at least a 13 x 9 in pan so that the each layer of noodles can lay side-by-side. Spread 1 cup of each of the ricotta mixture, spinach and sauce (preferably in that order). You should be able to get in at least four layers before you run out of supplies. Gently press the top noodles down to encourage the pasta sauce to come out around the sides. At the top of the lasagna, add whatever remaining pasta sauce is available and sprinkle on some Parmesan. Cover the dish with foil and bake for at least 40 minutes.

Thanks for reading and enjoy.


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