Lasagna for Two

There's something inherently romantic in Italian food.  The essence of tomatoes and garlic suggests sips of red wine and flickering candlelight.  

Lasagna is one of my favorite Italian dishes but, until discovering this recipe, I considered it too much work for two people.  And besides, my recipe always makes enough for an army!

This recipe makes just enough for you and someone special and there are shortcuts built right in so, instead of spending all your time in the kitchen, there'll be plenty of time for canoodling...

What's In It:

1 lg. jar spaghetti sauce (I've tried all brands and they all have their merits.  Most important of all, choose a smooth sauce, like a marinara)

4 oz. ricotta cheese

1/2 + 2 tbs. Parmesan cheese

3 tbs. fresh basil, chopped

1 lg. egg, slightly beaten (Thank you Sylvia, Cleo, Pat, and Lucy!)

1/8 tsp. salt

1/8 tsp. fresh ground black pepper

4 no-boil lasagna noodles

1 c. shredded mozzarella cheese (I also like to use the shredded mixed Italian cheeses)

How To Make It:

Preheat oven to 400 degrees.

Combine ricotta, 1/2 c. Parmesan, basil, egg, salt and pepper in medium bowl.

Cover bottom of loaf pan (yes, I said loaf pan) with 1/2 c. sauce

Top with one lasagna noodle.

Spread 1/3 of ricotta cheese mixture over noodle and sprinkle with 1/4 c. shredded cheese.

Cover with 1/2 c. sauce.

Repeat 2 times, beginning with noodle and ending with sauce.

Top with remaining 1/4 c. shredded cheese and 2 tbs. Parmesan.

Spray sheet of aluminum foil with baking spray before using it to cover top of loaf pan, tightly.

Bake 25 to 30 minutes before removing foil.

Bake 10 minutes more or until browned and bubbly.

Cool 10-15 minutes before serving.

Adapted from a recipe found in Cook's Country