Fresh, easy spinach ricotta lasagna that’s ready in 15 minutes! All you need is a mug and a microwave. This dish is perfect for those days when you are craving a bit of comfort food.
We’ve all made food decisions that we regret. Most of mine happened during college. Finals time was a particularly dark period for me, literally and figuratively. My body switched to nocturnal mode, which meant late night studying/paper writing and energy drinks. On those nights, I was awake but not alert. As in, I usually had to read a sentence four times before processing what I meant. I don’t miss those days.
There was one thing that I always kept stocked in my freezer to get me through finals: Stouffer’s single-serving frozen lasagna. There was something about that cheesy, high sodium, carbohydrate-rich box of lasagna that brought comfort and a brief moment of solace in my hectic study schedule. I loved Stouffer’s lasagna so much that I even overlooked all the neon orange grease stains that it left on my books.
Don’t worry, you won’t find frozen lasagna within my quarters anymore, but I do crave lasagna a lot. It’s that melty cheese that always gets me. But the only problem is that lasagna takes a long time to make, and my appetite has no time to wait. That’s where this lasagna comes in. Lasagna in a microwave. Get ready for some major yums.
The key to making lasagna in a mug is fresh lasagna sheets. They cut the cooking time significantly compared to the dry version. I found these lasagna sheets in the refrigerated pasta section of my supermarket, and one package goes a long way. This recipe is also incredibly versatile, so feel free to play around with the ingredients. I tried this with some collard greens, and it worked like a charm. If you want to add some ground meat, make sure it is fully cooked first!
Spinach Ricotta Lasagna in a Mug
- Prep Time: 12 minutes
- Cook Time: 3 minutes
- Total Time: 15 minutes
- Category: vegetarian
- 1/2 fresh lasagna sheet
- 2 1/2 cups (75g) baby spinach, roughly chopped
- 1/4 medium yellow bell pepper, diced
- 1/4 cup part-skim ricotta cheese
- 3 large basil leaves, finely chopped (optional)
- 1/4 tsp kosher salt
- 1/8 tsp granulated garlic
- 6 TBS pasta sauce or tomato sauce
- 1/3 cup shredded part-skim mozzarella
- Cut the lasagna sheet in half, and cut each strip in half again. Place the pasta sheets into a bowl, and pour very hot water in it, until it covers all the pieces. I used boiled hot water from my electric kettle. Set the pasta pieces aside.
- Chop the spinach and place it in a microwave-safe bowl. Cover the top with plastic wrap and poke a few holes in it for ventilation. Microwave for 1 minute. Take out the spinach and let it rest.
- Grate the mozzarella while you wait for the spinach to cool.
- Mix the spinach with the ricotta, pepper, granulated garlic, and salt. Set mixture aside.
- Pour 2 tablespoons of pasta sauce at the bottom of the mug. Top with a piece of softened pasta sheet. Add some spinach mixture, 2 tablespoons of mozzarella, and a pasta sheet. Continue building the lasagna, ending with a layer of pasta sheet at the top. Sprinkle mozzarella over the pasta.
- Microwave everything for 1 minute 30 seconds. Check to make sure that the mozzarella is melted. If it isn’t, continue microwaving at 15-second intervals until the cheese is fully melted.
- Serve immediately.
1. Loosely adapted from Meal in A Mug.
2. This recipe also works with collard greens instead of spinach. It tastes great, but do note that the collards will have less moisture than spinach.
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