A bare shelf calls for a pantry dinner, so we build around egg pasta with butter, garlic, and sage—the simplest and best of Italian dinners. This lasagna bakes in layers without tomato sauce, letting the noodles and aromatics shine.

Serves 2. 45 minutes, 15 at the stove.

About 800 calories a serving, 19 g protein, 92 g carbohydrate, 40 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need 8 oz [225g] oven ready lasagna no. 81, 6 tablespoons [85g] butter, 4 cloves garlic, to taste salt, to taste pepper, 12 leaves fresh sage leaves, 1 cup [240ml] whole milk.

1. Heat the oven to 375°F [190°C]. Melt 3 tablespoons of butter in a small pan over medium heat and add 4 minced garlic cloves and 12 fresh sage leaves; cook until fragrant, about 2 minutes, then set aside.
2. Pour half the melted butter mixture into an 8-by-8-inch baking dish and arrange a layer of oven-ready lasagna noodles to cover the bottom, breaking them as needed. Drizzle with half the remaining butter mixture, then pour 1/2 cup of milk over the noodles.
3. Arrange another layer of noodles, drizzle with the remaining butter mixture, and pour the remaining 1/2 cup of milk over top. Dot with 3 tablespoons of cold butter cut into small pieces, season with salt and pepper.
4. Cover with foil and bake for 25 minutes until the noodles are tender and the liquid is mostly absorbed. Remove the foil and bake for 5 more minutes to lightly brown the top.30 min
5. Let rest for 5 minutes before serving.5 min

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Note Swap in dried sage if fresh is not available; use 1 teaspoon. Leftovers keep refrigerated for two days and reheat gently in a 300°F [150°C] oven. Serve with a simple green salad dressed with oil and vinegar and good bread to soak the buttery sauce.