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Main dishes

Table-for-Two Lasagna

Table-for-Two Lasagna recipe
photo by:kraft
This lasagna recipe is meant for two—not a crowd. It makes just enough servings to share today and have leftovers for tomorrow.
20 min
55 min
4 servings
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What You Need

cup  POLLY-O Original Ricotta Cheese
 egg, beaten
cup  KRAFT Grated Parmesan Cheese
Tbsp.  chopped fresh parsley
 lasagna noodles, cooked
jar  (14 oz.) spaghetti sauce
cup  POLLY-O Shredded Mozzarella Cheese

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 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 30 min. or until heated through. Let stand 5 min. before cutting to serve.

Kraft Kitchens Tips

Serving Suggestion
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.
Creative Leftovers
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 spaghetti sauce before baking if desired.

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