Oven-ready noodles skip the simmering step, so this lasagne comes together in thirty minutes. The shelf gives you enriched pasta; you need tomatoes, spinach, and cheese to build a proper dinner from it.

Serves 2. 45 minutes, 15 at the stove.

About 610 calories a serving, 18 g protein, 96 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a small pan over medium heat. Mince 2 garlic cloves and stir them in until fragrant, about thirty seconds. Pour one 14-ounce can of crushed tomatoes into the pan, add a pinch of salt and pepper, and simmer while you prepare the layers.10 min
2. Stir 4 ounces of fresh spinach into the tomato sauce until wilted, about two minutes. Taste and adjust salt and pepper. The sauce is ready when it has reduced slightly and the spinach is tender.3 min
3. Spread a thin layer of tomato sauce on the bottom of a small baking dish. Lay down a few lasagne noodles to cover the bottom, breaking them to fit as needed. Top with more sauce, then another layer of noodles, then sauce again, until you reach the rim of the dish, ending with sauce.
4. Cover the baking dish with foil and bake at 375°F [190°C] for twenty-five minutes. Remove the foil and bake uncovered for five minutes more, until the edges bubble.30 min

Note Swap spinach for any tender green; frozen thawed spinach works too. Leftovers keep three days covered in the fridge and reheat gently with a splash of water. Serve with grated Parmesan and a green salad.