Spinach & Ricotta Lasagna In A Mug
Created by ImPat on September 5, 2020
- Servings: 6
- Prep Time: 15m
- Cook Time: 10m
- Recipe #35603
Ingredients
- 187.5 grams lasagna pasta sheets (4 fresh sheets, a packet of Latina weighs 375 grams and has 8 sheets in the packet)
- 280 grams baby spinach
- 1 zucchini, coarsely grated (medium zucchini)
- 500 grams ricotta cheese (fresh firm ricotta)
- 2 tablespoons dill, chopped fresh plus extra, to serve
- 1/2 teaspoon nutmeg, freshly grated
- 1 lemon, rind finely grated
- 1 tablespoon fresh lemon juice
- 1 egg, lightly whisked
- 40 grams parmesan cheese, finely grated
- 500 grams passata sauce
- 300 grams grated mozzarella cheese (coarsely grated 3 cups)
How to Make
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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.
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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.
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Step 3: Squeeze liquid from zucchini
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Step 4: Combine the spinach, zucchini, ricotta, dill, nutmeg, lemon rind, juice, egg and 1 ⁄ 3 cup parmesan in a large bowl and season.
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Step 5: Lightly spray six 400ml microwave- safe mugs with oil.
How to Make
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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.
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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.
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Step 8: Set aside for 1 minute to cool slightly and repeat with remaining mugs.
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Step 9: Season and top with extra dill, if using.