Frozen lasagna gets the weeknight treatment with crisp garlic bread on the side and a sharp green salad. This shelf dinner is barely cooking, more like assembly and timing.

Serves 2. 35 minutes, 8 at the stove.

About 340 calories a serving, 8 g protein, 46 g carbohydrate, 13 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need 1 box (10 oz) meat and sauce lasagna, 2 tablespoons butter, 2 cloves garlic, to taste salt, to taste pepper, 1 small loaf or 4 slices bread, 2 cups mixed salad greens.

1. Heat your oven to 375°F [190°C]. Mince 2 cloves garlic and stir into 2 tablespoons softened butter until combined, then let sit on the counter.
2. Remove the lasagna from its box and place it in a baking dish, cover loosely with foil, and set in the oven.
3. While the lasagna bakes, slice 4 slices of bread in half lengthwise or cut them at an angle. Spread the garlic butter evenly over each piece, season with salt and pepper.
4. After 20 minutes, remove the foil from the lasagna and slide the garlic bread onto the oven rack or a second baking sheet. Bake both for 10 more minutes, until the bread is golden and the lasagna is heated through.10 min
5. Toss 2 cups mixed greens with a pinch of salt and pepper while the oven finishes. Plate the warm lasagna and bread, serve the salad on the side.

Cook mode

Note Swap the bread for crackers or skip it altogether if time is tighter. Leftover lasagna keeps covered in the fridge for three days and reheats well in a 300°F oven. Serve with lemon wedges for the salad or a simple vinaigrette alongside.