I’ve been doing so well with my dieting, that when I came across a recipe for lasagna for two, I figured I could ease up on it for a day or two.

It’s been a long time since I made lasagna. I’ve long since lost my mother’s recipe, the one she got from my aunt Joan who got it from the Italian woman that my uncle Mark’s army buddy married when they were stationed overseas. In any case it was for a whole sheet pan and I definitely don’t want to make that much merely for myself.

But a recipe that can be made in a little loaf pan, sounded like just the thing. And it called for no-boil noodles, so there was a time and labor saver there. (Side note: the recipe called them no-boil noodles but the packages all called them oven-ready. I wish everybody could agree on terminology.)

Otherwise it wasn’t all that different from the recipe I was used to. You make the tomato sauce. You make the cheese sauce. You layer the noodles and keep adding the sauces until you run out and then top it off with the remaining tomato sauce and cheeses. It’s a bit of a pain, but the results can be worth it.

They certainly were in this case.

And while the recipe said lasagne for two, I can easily get three meals out of it. I could probably have even gotten four and then I wouldn’t’ve had to stray off the diet..

The recipe called for eight ounces of a mix of 85% lean ground beef and ground pork. You can’t buy a mere four ounces of each of those, so I took the remainder and made a few packs of four ounces of each and stuck them in the freezer, labeling them “Lasagna Mix” for future use.