Hopkins Family Cookbook

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Spinach Ricotta Lasagna in a Mug by Heather Dean

Ingredients

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

Notes

"I ate a lot of little microwaveable mug recipes in college because they were easy, quick, and relatively cheap to make. These are awesome because you can change up any of the ingredients however you want!" -Heather

Yields

1 serving

Directions

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.
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 a 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.