Okay, so the lead photo is a little splashy after removing it from the baking dish, but it really is very good.
My plan was to try to make a lasagna for one person so that I wouldn't have to go through a week of reheating a lasagna from a regular recipe. I thought I'd make two layers of each ingredient, but I soon found that that's too much and one layer for most of them was enough. That still leaves a lot of the ingredients left over, but this is so good, you'll want to make more for the next day, or to share.
Here are the ingredients (except for the noodles):
You don't have to use those exact ingredients, but you'll want a jar of spaghetti sauce, an eggplant, two slices of uncooked bacon, uncooked sausage, mozzarella cheese, margarine or butter, ricotta cheese, and two uncooked lasagna noodles. I found that this took a half a jar of sauce, a quarter pound of sausage, and half an 8-ounce package of mozzarella. There's more bacon in the picture than I really needed. Everything left over can be used for one more lasagna, and then whatever else you want to do with them.
I adapted the noodle box's no-boil directions.
Wash your eggplant, then cut a couple of thick slices and set them aside, along with the bacon.
Preheat the oven at 350 degrees F.
Coat the inside of a small glass baking dish, about 20 oz. or 500 ml., with butter or margarine to keep the baked food from sticking. Don't use oil or cooking spray because that itself will bake on and be hard to clean.
Pour a layer of sauce and lay the first noodle on top. Break the noodle for one big piece to fit, then break up the rest of the noodle to fit around it:
Use a tablespoon to scoop out a mound of ricotta and spread it over the noodle. Crumble a quarter pound of sausage over that, or flatten the sausage out into a patty and lay it on top. (It might be easier to spread the ricotta on top of the sausage instead of the shifty noodle.) Pull or cut each bacon slice in half and lay the four halves across the sausage:
Lay the second noodle, broken up to fit, on top of the sausage, then a layer of eggplant:
Pour another layer of sauce:
Don't add the mozzarella yet. Put the dish on a foil-covered cookie sheet and bake for one hour at 350 degrees.
While the main lasagna bakes, cut the 8 oz. package of mozzarella in half and save one half for another meal. Cut the other half in three slices. They're not going to be even and they shouldn't be.
After an hour, take the lasagna out of the oven and lay the biggest mozzarella slice on top, then pull each of the other two in half and lay the halves around the four sides of the middle slice. Put back in the oven for another 15 minutes.
Here is the lasagna when it comes out the oven:
Let the lasagna cool, then eat it out of the dish or transfer to a plate like in the first photo. Enjoy!