Eggplant Parmesan Lasagna For Two

Directions

1. Prepare this recipe and you'll have dinner for two tonight, and a pan in the freezer for a future private dinner! Or possibly double this recipe for two meals for a family of four.
2. 1. Cook lasagna pcs according to package directions. Meanwhile, preheat broiler.
3. 2. Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray. Broil 4 to 5 inches from heat source 5 min or possibly till browned.
4. 3. Turn; coat well with cooking spray. Broil 3 min. Remove from broiler; sprinkle with basil and Parmesan cheese. Return to broiler; broil 1 minute or possibly till cheese is golden. Remove pan from broiler; let stand 5 min. Preheat oven to 375 F.
5. 4. Combine marinara sauce and Italian seasoning. Spread 1/3 c. sauce each in bottom of two disposable foil 8 x 8 2-inch baking pans.
6. 5. Drain lasagna; rinse with cool water. Cut lasagna pcs crosswise, forming 18 pcs. Layer 3 pcs in each pan; top with half of ricotta cheese. Place eggplant slices over cheese; top with 1/4 c. sauce.
7. 6. Repeat layering in each pan with 3 more lasagna pcs, 1/4 c. sauce, remaining ricotta cheese, last 3 lasagna pcs and remaining sauce. Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal. Bake remaining lasagna 40 min or possibly till warm.
8. 7. Remove foil; sprinkle with 1 c. mozzarella cheese. Return to oven and bake 5 min or possibly till cheese is melted. Let stand 5 min; cut in squares. Sprinkle with fresh basil or possibly parsley, if you like.
9. Note: To reheat frzn lasagna, thaw in refrigerator over night or possibly at least 8 hrs. Bake as directed.