Spinach & Ricotta Lasagna In A Mug
Recipe: #35603
September 05, 2020
Categories: Cheese, Mozzarella, Parmesan, Spinach, Italian, Vegetarian, Vegetarian Dinner, Italian Dinner, more
"From our Saturday newspaper The Weekend West."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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