A weeknight lasagna built on whole wheat noodles from the shelf, layered with a quick tomato sauce and cheese. The nuttiness of the durum wheat works with fresh garlic and herbs to make something hearty that feels less heavy than the white flour version.

Serves 2. 45 minutes, 20 at the stove.

About 680 calories a serving, 24 g protein, 97 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to boil and cook the whole wheat lasagna noodles for 2 minutes less than the box says. Drain and lay them flat on a clean kitchen towel.15 min
2. While the noodles cook, heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in 3 minced garlic cloves until fragrant, about 30 seconds, then add one 14 oz can of crushed tomatoes, 1/2 teaspoon salt, and a few grinds of pepper. Simmer while you work on the layers.10 min
3. In a small bowl, stir together 8 oz ricotta, 1 tablespoon butter softened, 1/4 teaspoon salt, and a pinch of pepper. Taste and adjust seasoning.
4. Spread a thin layer of tomato sauce on the bottom of a 9-by-5-inch baking dish. Lay two noodles across it, then dollop and spread one third of the ricotta mixture over them. Repeat with sauce, noodles, and ricotta twice more, ending with sauce spread on top.
5. Bake at 375°F [190°C] uncovered for 20 minutes until the edges are bubbling and the top is warm throughout. Let rest 5 minutes before serving.20 min

Note Swap ricotta for mascarpone if you have it, or fold a beaten egg into the ricotta for a lighter texture. Leftovers keep covered for three days and reheat gently in a 350°F oven. Serve with a green salad or wilted greens on the side to balance the richness.