Lasagna is always a crowd pleaser, but if you're not cooking for one, odds are good you'll have more leftovers on your hands than you can manage to eat. This recipe is made with more modest ingredient quantities, so if you're only cooking for 2 to 4, you'll have plenty, without having to face a week of lasagna leftovers. Make it a meal: start with a salad (or serve one on the side); fans of peppery greens will love an heirloom tomato salad with arugula, while those who prefer milder lettuces will enjoy this romaine salad with sun-dried tomatoes and pecans. Both salads are topped with cheese, but you can skip it if you're getting enough of a cheese fix from the lasagna. Steamed broccoli or asparagus make great sides. For dessert, try this light pomegranate granita, or offer coffee or espresso with chocolate hazelnut stuffed dates. Tip: if your preference is for lots of lasagna, you can easily double the recipe and bake it in a 9 x 13-inch dish instead.
