Spinach & Ricotta Lasagna In A Mug

6
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From our Saturday newspaper The Weekend West."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (399.3 g)
  • Calories 771.4
  • Total Fat - 34.9 g
  • Saturated Fat - 19.8 g
  • Cholesterol - 242.7 mg
  • Sodium - 1365.1 mg
  • Total Carbohydrate - 69.2 g
  • Dietary Fiber - 2.8 g
  • Sugars - 37.6 g
  • Protein - 48.7 g
  • Calcium - 1439.6 mg
  • Iron - 3 mg
  • Vitamin C - 42 mg
  • Thiamin - 0.2 mg

Step 1

Cut each pasta sheet into 6 and place in a shallow heatproof dish and cover with boiling water and set aside for 5 minutes to soften and then drain.

Step 2

Place spinach in a large heatproof bowl and cover with boiling water and set aside for 1 minute to wilt and then drain and rinse under cold running water and then squeeze out excess water and coarsely chop.

Step 3

Squeeze liquid from zucchini

Step 4

Combine the spinach, zucchini, ricotta, dill, nutmeg, lemon rind, juice, egg and 1 ⁄ 3 cup parmesan in a large bowl and season.

Step 5

Lightly spray six 400ml microwave- safe mugs with oil.

Step 6

Place 1 tablespoon of passata in each mug then a pasta square and 2 tablespoonfuls of ricotta mixture, spreading to cover and then top with 1 heaped tablespoon mozzarella and 1 tablespoon remaining passata and repeat layering twice more and top with the remaining pasta then remaining parmesan and mozzarella.

Step 7

Microwave 3 mugs, loosely covered with plastic wrap, on High for 2 minutes and then uncover and microwave on High for a further 1 minute or until cheese is bubbling.

Step 8

Set aside for 1 minute to cool slightly and repeat with remaining mugs.

Step 9

Season and top with extra dill, if using.

Tips & Variations


No special items needed.

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