LibreRecipes

Microwave Lasagna With Spinach, Mushrooms, and Three Cheeses

Rating

Calories

891.0

Protein

60.0

Sodium

2455.0

Fat

48.0

You won't believe this hearty, flavorful lasagna was cooked in just 15 minutes using a microwave.

1 (15–16-ounce) container part-skim ricotta

1 (10-ounce) package frozen chopped spinach, thawed, squeezed in paper towels to remove excess moisture

1 garlic clove, very finely chopped

1 teaspoon kosher salt

1/4 teaspoon crushed red pepper flakes (optional)

1/4 teaspoon freshly ground black pepper

2 1/4 cups grated mozzarella (about 9 ounces), divided

1/2 cup grated Parmesan (about 2 ounces), divided

1 (24-ounce) jar marinara sauce

6 no-boil lasagna noodles

8 ounces crimini mushrooms, trimmed, sliced 1/4-inch thick, divided

1 tablespoon coarsely chopped flat-leaf parsley leaves

A deep 8x8-inch microwave-proof baking dish

Mix ricotta, spinach, garlic, salt, red pepper flakes, if using, pepper, 1 1/2 cups mozzarella, and 1/4 cup Parmesan in a large bowl.
Spread 1/2 cup marinara evenly in bottom of baking dish. Top with 2 lasagna noodles. Coat noodles with 1/2 cup marinara. Top with half of the ricotta mixture and half of the mushrooms. Repeat with 2 noodles, 1/2 cup marinara, and remaining ricotta mixture and mushrooms.
Top with remaining 2 noodles, sauce, and 3/4 cup mozzarella. Sprinkle with 2 Tbsp. Parmesan.
Cover dish with parchment, then cover again with an overturned large microwave-safe plate. Microwave on high 15 minutes. Carefully check to see if noodles are tender; if not, re-cover and microwave in 1-minute bursts until tender.
Let stand, covered, 10 minutes. Very carefully remove parchment. Sprinkle with parsley and remaining 2 Tbsp. Parmesan and serve.