Microwave Spinach Lasagna
Submitted by jlyoung
Microwave spinach lasagna layered with cottage cheese, fresh spinach, mozzarella, and Parmesan in a herb-spiked tomato sauce. Vegetarian lasagna on the table in 70 minutes, no oven required.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
70 minMicrowave spinach lasagna proves you do not need an oven to put a hearty Italian-American casserole on the table. Boiled noodles layer with fresh wilted spinach, cottage cheese, egg, mozzarella, and a quick-cooked tomato sauce, then finish in the microwave for a complete vegetarian dinner.
The layered cooking is what makes this work without baking. The sauce gets microwaved separately until it boils, the spinach gets steamed and chopped first, and only then do the components come together for a final assembly bake. Five minutes on high to kickstart the heating, then 12 to 15 minutes at 70 percent power lets the layers meld without exploding the surface.
Using nonfat cottage cheese in place of ricotta is the diet-friendly upgrade that lets this still feel indulgent. The texture stays creamy after baking and the protein content stays high. Pair it with nonfat mozzarella and you have a lasagna that lands at the lighter end of the comfort food spectrum.
Kitchen Tips
- Wilt and drain the spinach hard. Wet spinach turns the lasagna into a puddle.
- Use no-boil noodles for an even faster prep. They soften from the sauce moisture.
- The 150-160F (65-70C) center temperature in the recipe is your doneness check. Use an instant-read thermometer.
- A 5 to 10 minute rest before slicing is essential. Hot lasagna runs; rested lasagna holds layers.
- Pair with garlic bread or a Caesar salad for the full Italian-American spread.
Variations
- Stir in sauteed mushrooms or chopped artichoke hearts with the spinach for a richer vegetable bake.
- Add a teaspoon of fennel seed to the sauce for a hint of Italian sausage flavor without the meat.
- Top with chopped fresh basil and a flick of red pepper flakes just before serving.
Ingredients
Directions
Cook noodles in boiling water.
Drain and rinse in cold water.
Set aside.
Combine water, onion and garlic in a 1½ quart microwave-safe bowl.
Microwave (high), uncovered, 3 to 1½ minutes or until tender, stirring once.
Stir in tomato sauce and paste, water, bouillon, sugar, basil, oregano and pepper.
Cover with plastic wrap.
Microwave (high) 8 to 9 minutes or until mixture boils several minutes, stirring once.
Set aside.
Wash spinach and remove large stems.
Place in 2 quart microwave bowl.
Cover with plastic wrap.
Microwave (high) 1½ to 4 minutes or until steaming hot.
Drain well by pressing leaves to drain juices.
Chop coarsely.
Stir in cottage cheese and eggs.
To assemble, layer half the noodles in a 12×8 inch baking dish .
Top with ½ the sauce mixture, 1½ cups mozzarella cheese, half the spinach mixture, rest of the noodles, rest of the spinach, rest of cheese, rest of sauce.
Cover with waxed paper.
Microwave (high) 5 minutes.
Then microwave (medium-high, 70%) 12 to 15 minutes or until heated in center (150-160 degrees).
Remove waxed paper.
Sprinkle with Parmesan cheese.
Microwave (high) uncovered 3 to 4 minutes or until cheese is melted.
Let stand 5 to 10 minutes before cutting.
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