A stripped-down lasagna that lets the egg pasta shine, layered with nothing but browned butter, fresh sage, and cheese. This is dinner for two when you want something warm and filling but have no time for long braises or stock simmering.

Serves 2. 35 minutes, 15 at the stove.

About 460 calories a serving, 17 g protein, 7 g carbohydrate, 40 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C]. Melt 4 tablespoons butter in a small skillet over medium heat, then add 8 fresh sage leaves and let them sizzle and brown for 2 minutes, watching so the butter does not burn, until the butter is nutty and the sage is fragrant.
2. In an 8-inch square baking dish, spread a thin layer of the browned butter and sage, then break up 3 or 4 lasagna noodles to cover the bottom. Add another thin layer of butter and sage, then sprinkle with 2 tablespoons grated Parmesan, salt, and pepper.
3. Repeat, layering noodles, butter-sage mixture, and Parmesan, until the dish is full and you have used all the butter and about 1 cup grated Parmesan total, ending with a layer of noodles topped with the last bit of butter and cheese.
4. Cover with foil and bake for 15 minutes, then uncover and bake until the top is pale golden and the noodles at the edges are beginning to crisp, about 5 more minutes.20 min
5. Let rest for 2 minutes before serving.

Note Swap dried sage (1 teaspoon) if fresh is not at hand. Leftovers keep covered in the fridge for two days and reheat gently at 300°F. Serve with a sharp salad dressed in vinegar and oil, and a glass of white wine.