This lasagna recipe is meant for two—not a crowd. It makes just enough servings to share today and have leftovers for tomorrow.
What You Need
Original recipe yields 4 servings
1 cup POLLY-O Original Ricotta Cheese
1 egg, beaten
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley
6 lasagna noodles, cooked
1 -1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce
1 cup POLLY-O Shredded Mozzarella Cheese
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Let's Make It
Heat oven to 350°F.
Mix ricotta, egg, Parmesan and parsley.
Place 2 noodles in bottom of 9x5-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 pasta sauce, ricotta mixture and mozzarella. Repeat all layers twice. Top with layers of the reserved noodle trimmings, remaining sauce, ricotta mixture and mozzarella.
Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.
Serve with a crisp, mixed green salad tossed with your favorite KRAFT Light Dressing.
Don't have a loaf pan? Layer ingredients in 3 layers in 8-inch square pan instead. Be sure to line the pan with foil first for easy cleanup.
Although this recipe makes 4 servings, it's the perfect size for a "dinner for two" with planned leftovers. Cool leftover lasagna, then refrigerate up to 2 days. Lasagna can also be wrapped in plastic wrap, then with foil and frozen for up to 2 months. Thaw overnight in refrigerator. To reheat, bake at 350°F for 20 min. or until heated through, topping additional pasta sauce before baking if desired.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 11g
Trans Fat 1g
Total Carbohydrates 40g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.