A weeknight bolognese layered with sheets of semolina pasta, béchamel, and Parmesan. This shelf holds one thing, so tonight is built around it, built properly, with nothing pretentious.

Serves 2. 75 minutes, 25 at the stove.

About 1110 calories a serving, 37 g protein, 107 g carbohydrate, 59 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat oil in a large skillet over medium-high heat. Dice 1 small onion and mince 2 cloves garlic; add to the pan and cook until soft, about three minutes. Stir in 6 oz ground beef or pork and cook, breaking it into small pieces, until no pink remains, about five minutes.5 min
2. While the meat cooks, bring water to a boil in a large pot, salt it well, and slip in the lasagna sheets, stirring gently to prevent sticking. Cook until pliable but still firm, about four minutes, then drain and lay flat on a kitchen towel.4 min
3. Melt 3 tablespoons butter in a small pot over medium heat. Whisk in 2 tablespoons flour to make a paste, then cook for one minute. Pour in 1 cup milk slowly, whisking constantly, and simmer until thickened, about three minutes, then season with salt and pepper.3 min
4. Preheat the oven to 400°F [200°C]. Spread a thin layer of béchamel on the bottom of a small baking dish. Tear or cut four lasagna sheets to fit and layer them with half the bolognese and half the remaining béchamel. Repeat with the remaining pasta, bolognese, and béchamel.
5. Bake the lasagna until the top is golden and bubbling at the edges, about 25 minutes. Let it rest for five minutes before serving.25 min

Note Swap the meat for mushrooms fried until dry. Covered, leftovers keep three days and reheat well in a 300°F [150°C] oven. Serve with a green salad and red wine.