A sheet of no-boil pasta soaked in broth and baked with caramelized onions, a whisper of cream, and cheese transforms into a rustic lasagna without the usual fuss. This shelf's one ingredient becomes dinner when treated gently with time and heat.

Serves 2. 50 minutes, 15 at the stove.

About 790 calories a serving, 20 g protein, 52 g carbohydrate, 57 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium heat. Slice 1 large onion thin and add it to the pan with a pinch of salt; stir often until the onion is deep golden and soft, about 20 minutes, while you prepare the baking dish.20 min
2. Mince 3 garlic cloves and stir them into the caramelized onion; cook for 1 minute until fragrant. Pour in 1 cup water (or broth if you have it), scrape the pan, and simmer 2 minutes.2 min
3. Spread half the onion mixture in an 8-inch square baking dish. Layer about half the no-boil lasagna sheets over the onions (break them to fit), then spread the remaining onions and broth over the pasta.
4. Top with the remaining pasta sheets arranged to cover. Pour 1/2 cup heavy cream over the top and sprinkle 3/4 cup grated gruyere or sharp cheddar evenly across. Season with salt and pepper.
5. Bake covered with foil at 375°F [190°C] for 25 minutes. Remove foil and bake 8 minutes more until the top is light gold and the edges bubble.33 min
6. Let rest 5 minutes before serving; the pasta will finish absorbing liquid as it sits.

Note Swap the onion for 8 ounces mushrooms, sliced and cooked until golden. Leftovers keep three days covered; reheat gently under foil at 325°F. Serve with a simple green salad dressed in vinegar and oil.