Spinach & Ricotta Lasagna In A Mug
September 05, 2020
"From our Saturday newspaper The Weekend West."
- 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
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.
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.
Squeeze liquid from zucchini
Combine the spinach, zucchini, ricotta, dill, nutmeg, lemon rind, juice, egg and 1 ⁄ 3 cup parmesan in a large bowl and season.
Lightly spray six 400ml microwave- safe mugs with oil.
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.
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.
Set aside for 1 minute to cool slightly and repeat with remaining mugs.
Season and top with extra dill, if using.
Tips & Variations
No special items needed.