Table-for-Two Lasagne

1 c. Ricotta cheese
1 egg, beaten
1/4 c. grated Parmesan cheese
2 Tbsp. chopped fresh parsley
6 lasagne noodles, cooked
1 (14 oz.) jar spaghetti sauce
1 c. shredded Mozzarella cheese

Mix Ricotta, egg, Parmesan and parsley. Place two noodles in bottom of 9-inch by 5-inch loaf pan sprayed with cooking spray, trimming noodles as necessary to fit; reserve trimmings. Cover noodles with layers of 1/4 each of the spaghetti sauce, Ricotta mixture and Mozzarella. Repeat all layers twice. Top with layers of the reserved noodle trimmings, remaining sauce, Ricotta mixture and Mozzarella. Bake in 350° oven 30 minutes or until heated through. Let stand five minutes before cutting to serve. You can also use an 8-inch-square pan using three layers. Line pan first with foil for easy cleanup. Makes 4 servings. Leftovers can be refrigerated for up to two days or wrapped in plastic wrap and tin foil and frozen for up to two months.

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