Recipe: Spinach Ricotta Lasagna in a Mug

Servings: 1 • Total time: 15 minutes

• ½ fresh lasagna sheet or 1-2
strip of zucchini from a medium
zucchini
• 2½ cups baby spinach, roughly
chopped
• ½ diced bell pepper (any color)
• ¼ cup part-skim ricotta cheese
• 3 basil leaves, finely chopped
(optional)
• 1/8 tsp garlic powder
• 6 tbsp pasta or tomato sauce
• 1/3 cup shredded part-skim
mozzarella cheese​

1. Cut the lasagna sheet in half or shave zucchini into strips using a peeler.
Place the lasagna sheet or zucchini into a bowl and pour very hot boiling
water until it covers all the pieces. Set aside.
2. Chop spinach and place it in a microwave-safe bowl. Cover the top
with plastic wrap and poke a few holes in for ventilation. Microwave for
1 minute, take out spinach and let rest.
3. Mix the spinach with ricotta, pepper and garlic. Set mixture aside.
4. Pour 2 tbsp of pasta/tomato sauce at bottom of mug. Top with a piece
of softened pasta sheet or zucchini. Add spinach mixture, 2 tbsp of
mozzarella and pasta/zucchini sheet. Continue building the lasagna,
ending with layer of pasta/zucchini sheet on top. Spinkle mozzarella
over the top.
5. Microwave everything for 1 minute 30 seconds. Check to make sure
the mozzerella is melted. If not, continue microwaving in 15 second
intervals until the cheese is fully melted.

Nutrition Information per mug: Calories 242, Fat 10g (Saturated 6g,
Monounsaturated2g), Cholesterol 35g, Sodium 347mg, Potassium 352mg,
Carbohydrates 19g, Fiber 5g, Protein 20g