When I make lasagna, unless I’m expecting company, I make several of them at a time in the disposable aluminum bread loaf pans. I’ve found that those are the perfect size for two portions. Other than that, it’s pretty standard.

For each bread pan…
1 c. homemade marinara (recipe to come soon)
1/2 bag shredded part-skim mozzarella
lasagna noodles, uncooked
low fat ricotta cheese
italian seasoning

Preheat toaster oven to 350. (Yes, I do this in my toaster oven because I can’t see lighting my big one for one loaf pan.)

Spoon some marinara onto the bottom of the loaf pan, enough to cover it and prevent sticking. Then use two noodles to cover the bottom. The ones I buy are so long that I have to break them to get them to fit lengthwise.  Top the noodles with marinara, then I use a teaspoon to dollop ricotta onto the sauce. I use 6 tsp, one in each corner of the pan and two in the middle. Then I sprinkle mozzarella and start over again with the noodle layer. I repeat this four times.

After I’ve sprinkled the cheese on the top layer, I add the oregano and basil and bake until the cheese is bubbly and a little brown on top.