Instructions: Prepare this recipe and youll have dinner for two tonight, and a pan in the freezer for a future private dinner! Or double this recipe for two meals for a family of four.

1. Cook lasagna pieces according to package directions. Meanwhile, preheat broiler.

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 minutes or until browned.

3. Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese. Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes. Preheat oven to 375 F.

4. Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8 x 8 2-inch baking pans.

5. Drain lasagna; rinse with cold water. Cut lasagna pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce.

6. Repeat layering in each pan with 3 more lasagna pieces, 1/4 cup sauce, remaining ricotta cheese, last 3 lasagna pieces 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 minutes or until hot.

7. Remove foil; sprinkle with 1 cup mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil or parsley, if desired.

Note: To reheat frozen lasagna, thaw in refrigerator over night or at least 8 hours. Bake as directed.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.