A shelf dinner that starts with frozen vegan lasagna and finishes with crisp toast and a sharp salad to balance the soft noodles and mild filling. Twenty minutes start to table.

Serves 2. 25 minutes, 8 at the stove.

About 380 calories a serving, 10 g protein, 54 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C] and slide the lasagna onto a sheet pan.
2. Melt 2 tablespoons butter in a small pan over medium heat and mince 2 garlic cloves into it; cook until fragrant, about one minute, then remove from heat.
3. Brush the garlic butter on 2 slices of bread, lay them on a small pan, and set both pans in the oven at the same time.
4. Bake until the lasagna is hot through, about 20 minutes, and the toast is golden, about 6 minutes; pull the toast out first.20 min
5. Toss 2 handfuls of greens with a pinch of salt and pepper while the lasagna finishes.
6. Serve the lasagna with the garlic toast and greens on the side.

Note Swap the bread for crackers or add the greens to the pan with the lasagna instead of serving them raw. Lasagna keeps covered in the fridge for two days. Pour a sharp dressing over the greens, or crumble the toast over the salad for crunch.