Quick Meatless Lasagna for 2

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Quick Meatless Lasagna

 

4 lasagna noodles

half a 15 oz. container of ricotta cheese

2 cups of shredded mozzarella cheese

2 teaspoons chopped garlic

1 beaten egg

1 to 2 tablespoons of parsley

dash of salt

dash of pepper

cream, if needed

spaghetti sauce homemade or jar

Little parmesan

 

Cook the lasagna noodles in boiling salted water.

Preheat oven to 375 degrees. Mix the ricotta,

mozzarella, garlic, egg, parsley, salt, and pepper in

a bowl, and if necessary add enough cream to make it

easy to spread.

If using an 8 x 8 casserole dish: Cut about a third of

the length off of three of the cooked noodles so that

they'll fit in the bottom of the casserole dish; save

the pieces you cut off. Spread half the cheese mixture

on top of the noodles, then spoon out a layer of

spaghetti sauce. Cut the fourth lasagna noodle to fit

the dish, and place it on top of the spaghetti sauce.

Use the four smaller pieces of noodle to fill in the

rest of this layer. Then spread the remaining cheese

on top, followed by another layer of spaghetti sauce.

If using a 7 x 11 casserole dish: Lay two noodles in

the bottom of the dish, then spread half the cheese

mixture on top, then spoon out a layer of spahetti

sauce. Repeat. Sprinkle parmesan on top.

Bake for 20 minutes or until it starts to bubble

around the edges.

Serves 2.

 

 

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