Broad lasagna sheets cooked soft and tossed with melted butter, garlic, and Parmesan to make a weeknight dinner. It's what you reach for when the pantry is thin and you need something warm in twenty minutes.

Serves 2. 25 minutes, 10 at the stove.

About 710 calories a serving, 23 g protein, 91 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Break the 8 ounces of lasagna sheets into rough two-inch pieces and add them to the water; stir to separate. Cook at a rolling boil until the pasta is tender to the tooth, about ten minutes.10 min
2. While the pasta cooks, mince 4 cloves of garlic. Melt 3 tablespoons of butter in a large skillet over medium-low heat, add the garlic, and cook until it smells sweet and turns pale, about three minutes.3 min
3. When the pasta is done, reserve 1 cup of the starchy cooking water, then drain it well. Add the hot drained pasta to the skillet with the butter and garlic, tossing to coat. If the pasta seems dry, add a tablespoon or two of the reserved cooking water to loosen it.
4. Grate 2 ounces of Parmesan cheese and add three-quarters of it to the skillet; toss gently. Season with salt and pepper to taste, divide between two bowls, and top each with the remaining cheese.

Note Swap the butter for oil if you prefer. Leftovers keep one day in the fridge, reheated gently with a splash of water. Serve with a simple green salad or roasted vegetables on the side to lighten it.