SPINACH AND RICOTTA LASAGNE IN A MUG

SERVES 6. PREP 15 MINS. COOK 10 MINS

INGREDIENTS

● 4 fresh lasagne sheets

● 280g pkt baby spinach

● 1 medium zucchini, coarsely grated ● 500g fresh firm ricotta

● 2 tbs chopped fresh dill, plus extra, to serve ½ tsp freshly grated nutmeg 1 lemon, rind finely grated

1 tbs fresh lemon juice

1 egg, lightly whisked

40g (½ cup) grated Parmesan 500g bottle passata 300g (3 cups) coarsely grated mozzarella

METHOD

1. Cut each lasagne sheet into 6. Place in a shallow heatproof dish. Cover with boiling water. Set aside for 5 minutes to soften, then drain.

2. Place spinach in a large heatproof bowl. Cover with boiling water. Set aside for 1 minute to wilt, then drain. Rinse under cold running water. Squeeze out excess water. Coarsely chop. Squeeze liquid from zucchini.

3. Combine spinach, zucchini, ricotta, dill, nutmeg, lemon rind, juice, egg and ⅓ cup Parmesan in a large bowl. Season.

4. Lightly spray 6 400ml microwave-safe mugs with oil. Place 1 tbs passata in each mug, then a lasagne square and

2 tbs of ricotta mixture, spreading to cover. Top with 1 heaped tbs mozzarella and 1 tbs remaining passata. Repeat layering two more times. Top with the remaining pasta, then remaining Parmesan and mozzarella.

5. Microwave 3 mugs, loosely covered with plastic wrap, on high for 2 minutes. Uncover. Microwave on high for a further 1 minute or until cheese is bubbling. Set aside for 1 minute to cool slightly. Repeat with remaining mugs.

6. Season and top each mug with extra dill, if using.