This shelf holds a prepared lasagna that only needs baking. Build your dinner around it with a green salad and garlic bread while it cooks, done in less than an hour from cold to table.

Serves 2. 40 minutes, 8 at the stove.

About 190 calories a serving, 3 g protein, 11 g carbohydrate, 16 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F [190°C]. Remove the lasagna from the refrigerator and let it sit while the oven preheats, about five minutes.
2. Slice 2 cloves of garlic thin and warm them in 2 tablespoons of oil in a small skillet over medium heat until fragrant, about two minutes, then brush this onto 4 slices of bread and season with salt and pepper. Set them on a small sheet and put in the oven now while you work on the salad.
3. Toss 4 ounces of mixed greens with a squeeze of lemon or splash of vinegar if you have it, salt, pepper, and a small pour of oil. Set the salad on the table.
4. Place the lasagna in a baking dish and cover it loosely with foil. Bake both the lasagna and garlic bread together until the lasagna is hot through and bubbling at the edges, about 30 minutes; remove the foil from the bread for the last five minutes to crisp it.30 min
5. Remove the lasagna from the oven and let it rest two minutes before serving with the salad and bread.2 min

Note The lasagna comes fully prepared; no swaps needed. Leftovers keep three days refrigerated and reheat gently covered at 325°F [163°C]. Serve with a crisp white wine or sparkling water and the salad to balance the richness of the béchamel.