This is an easy way to have lasagna for 2 with out making a huge pan. It is more pasta involved than a normal lasagna. It is easy to make and impressive enough to serve to guests.

I use a really good quality jarred sauce. I buy Mezzetta carmelized onion & butter marinara or the truffle one if I can find it. Very worth the $6.00 the small jar costs. I used fresh pasta sheets, but they are not easy to find. I normally use the no boil or oven ready lasagna sheets.

Filling

• 1 15-ounce container) ricotta cheese
• 2 egg yolks
• 2 ounces of diced prosciutto
• 2 ounces shredded mozzarella cheese
• 2 tablespoons freshly grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• salt and pepper
• ¾ pound fresh pasta sheets or no bake dried pasta sheets
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons chopped fresh Italian (flat-leaf) parsley

Make your filling and set aside.

Bring a large pot of water to boil and add salt. Drop your pasta and cook for 1 minute. Transfer the pasta to a bowl of ice water. Then place pasta on a dry kitchen towel in a single layer.

Preheat oven to 375.

Lightly oil a rimmed baking sheet or large baking dish. Put 2 tbls of the tomato sauce at one end of the baking sheet and spread it into the shape of a pasta square. Top the sauce with 1 pasta square, spread a scant 3 tablespoons filling evenly on the pasta, then continue making layers of pasta and filling until you have 6 layers of pasta alternating with 5 layers of filling. Spoon 1/4 cup of the tomato sauce on top of the last pasta layer, then sprinkle 1 tablespoon Parmesan. Repeat with the remaining ingredients to make 2 identical stacks.(I made 4 small stacks) It is easier to make 2 with the dry pasta and cut them in halfcafter cooking I put any remaining sauce in a sauce pan and warm it to go over the top. Bake for 30 minutes and let sit for 5 minutes before serving.

I also made a steam in the bag broccoli with a lemon vinaigrette and parmesan. You could do a salad and some bread!