All Bite No Bark: Spinach Ricotta Lasagna in a Mug
Graphic by Anna Gruben
Ever been stuck living on a college campus where you have to eat subpar cafeteria food? Have no fear, your dining center nightmares will be over, for The Bark staff will be providing cheap, easy and delicious meals for students to make while living on a college budget.
Saving one student at a time from cafeteria food!
Spinach Ricotta Lasagna…in a mug
1/2 fresh lasagna sheet
2 1/2 cups (75g) spinach, roughly chopped
1/4 medium yellow bell pepper, diced
1/4 cup ricotta cheese
3 large basil leaves, finely chopped (optional)
1/4 tsp salt
1/8 tsp granulated garlic
6 TBS pasta sauce or tomato sauce
1/3 cup shredded mozzarella
Instructions
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. I used boiled hot water from my electric kettle. 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 the 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.