Chef notes
About the recipe: Most microwave lasagna recipes are noodle-free, layering ready-made sauce, pepperoni, and cheese in a mug and heating until the cheese has melted. But lasagna with no noodles is, to me, wholly unsatisfying. And I am not a fan of ready-made sauce. If you are similarly snooty, you will appreciate this rendition. If you are less pretentious, I have included the more common technique in the variations.
Ingredients
- 1 teaspoon olive oil
- 1/2 clove garlic, minced
- 3-4 mushrooms, sliced
- 1 tablespoon fresh oregano (or ½ teaspoon dried)
- 1 large tomato, finely chopped (or 1 cup canned crushed tomato)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 strips lasagna noodles, broken into 2-inch lengths and partially cooked
- 1/4 cup ricotta cheese
- 3-4 slices fresh mozzarella
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon minced fresh basil
Preparation
- In a large mug, combine the oil, garlic, mushrooms, oregano, tomato, salt, and pepper.
- Microwave for 1 to 2 minutes until the vegetables are tender. Set the tomato sauce aside.
- In a second large mug, layer the lasagna in the following order: tomato sauce, noodles, ricotta, mozzarella. Repeat this layering, finishing with sauce and a sprinkling of Parmesan cheese.
- Microwave for 30 to 60 seconds to heat through and melt the cheese. Serve immediately, topped with the basil.
Variations:
ITALIAN SAUSAGE: If you like meaty lasagna, cook a link of Italian sausage in a separate mug. Remove the casing, crumble the meat, and put in a mug with 2 to 3 tablespoons of water. Microwave for 2 to 3 minutes until cooked through, then drain off the liquid. Layer the cooked sausage in with tomato sauce.
SPINACH: A few leaves of fresh spinach layered in with the cheese adds color, nutrition, and a fresh, bright flavor.
EGGPLANT: Eggplant is a mainstay of vegetarian lasagna because of its meaty texture. Put 1/4 cup of diced eggplant in a mug with a pinch of salt and 2 to 3 tablespoons of water. Microwave for 2 to 3 minutes until tender, then drain off the liquid, and layer the eggplant with the tomato sauce.
NO PASTA: Do your layering as written, but omit the pasta. You can add any precooked ingredients you like, including spinach or eggplant, as above, or any precooked meat, like pepperoni. You can also skip the first step and use a can of ready-made tomato sauce.
