The Main Dish
Today marks the official launch of Reservation For Two, and I’m kicking things off with a hearty vegetable lasagna made just for two, and not a bite more.  

The key to cutting down a giant helping of noodles, sauce and cheese that makes family sized lasagna, is to ditch the lasagna tray.  Instead, I’ll be using 10-inch pieces of aluminum foil to hold together layers of noodles, vegetables, sauce and cheese baked into delightful, individual squares.    
The Side Dish
Given that lasagna is a pretty hefty meal on its own -- even when you reduce portions -- I’ll be serving the vegetable lasagna with zucchini, caprese skewers.  This light side dish will complement the main course, without overfilling your plate (or your stomach)!  Plus, the zucchini, caprese skewers are a great way to utilize some of the leftover ingredients.

Let’s start cooking!  
I begin with a key element to good tasting lasagna, a great sauce.  I love this recipe because it is quick, easy and of course it tastes good too.

What you'll need
1 cup crushed tomatoes (I like Dei Fratelli all natural crushed tomatoes)
1 tablespoon tomato paste
1 tablespoon olive oil
1/4 sweet onion, diced
2 cloves garlic, chopped
3 fresh basil leaves, finely chopped
1 tablespoon sugar
salt and pepper

Directions

1. In a medium saucepan heat olive oil over medium heat.  Add onion and garlic; saute for 2 to 3 minutes. 
2. Add crushed tomatoes, tomato paste, basil, sugar, salt and pepper.  Mix well. 
3. Bring to a boil.  Then, reduce heat to low.  Let simmer for about twenty minutes.

While the sauce is simmering, I get started on the lasagna.  This recipe serves two, based on my husband having 2 pieces of lasagna and me having 1.
What you'll need
1 cup lasagna sauce
3 lasagna noodles, cooked and cut into thirds
3 x 1/8-inch thick slices of fresh mozzarella cheese
3 tablespoons boursin light garlic and herbs spreadable cheese
1/2 zucchini, diced
1/2 bell pepper, diced 
3/4 tomato, diced
cooking spray

Directions

1. Cut the zucchini in half.  Dice one half into quarters for the lasagna, and slice the other half into 1/4-inch thick pieces for the caprese skewers.  
2. Once the noodles are cooked dry them out on a piece of foil so that they don’t stick together.  When the noodles are dry cut each noodle into thirds.
3. Cut three 10-inch pieces of aluminum foil; lightly spray each foil piece with cooking spray, and apply a thin layer of sauce to the center to further prevent the lasagna from sticking.
4. Instead of packing on layers of shredded cheese, I spread a thin layer (about 1/2 tablespoon) of boursin light garlic and herbs spreadable cheese onto one side of every other noodle third.  Cheese lovers, don’t fret, I do put one thin slice of mozzarella cheese in the center to maintain the gooey goodness that makes lasagna oh so delectable.
5. Layer the lasagna

The Lineup:
• lasagna noodle with boursin spreadable cheese
• vegetables -- zucchini, bell pepper and tomato
• sauce
• lasagna noodle
• mozzarella cheese
• vegetables -- zucchini, bell pepper and tomato
• sauce
• lasagna noodle with boursin spreadable cheese 
 
6.    Fold each side of the foil square and create a packet.  Place each packet on a baking sheet and put them in the oven for about 30 minutes or until cheese is melted and the sauce begins to bubble.

While the lasagna is baking I put together the zucchini, caprese skewers.  

What you'll need
1/2 zucchini, sliced
1/4 tomato, cut into 4 even pieces
1/4-inch thick slice of fresh mozzarella, cut into 4 even pieces 
1 fresh basil leaf, cut into 4 even pieces
balsamic vinegar
salt and pepper
4 toothpicks

After about 30 minutes in the oven my lasagna packets are ready. I carefully scoop out each piece and place them alongside my zucchini, caprese skewers. Dinner is served!