Who says a rich, cheesy lasagna has to be an all-day affair? Sometimes you get that intense craving for classic Italian comfort food but don’t have the time or energy for all the layering and baking. Enter your new weeknight hero: the microwave vegetarian lasagna for two! This recipe delivers all the satisfying flavors you love in under 10 minutes, proving that a delicious, hearty meal can be both incredibly simple and budget-friendly. Get ready to be amazed!
Ingredients
• 1⁄2 cup / 120 ml crushed tomatoes
• 1⁄3 cup / 80 g ricotta cheese
• 1⁄3 cup / 38 g grated mozzarella cheese
• 1 tablespoon / 7 g grated Parmesan cheese
• 1⁄8 teaspoon / 0.25 g dried oregano
• 1⁄8 teaspoon / 0.25 g dried basil
• 6 oven-ready lasagna noodles
Instructions
1. Mix the Sauce: In a medium bowl, combine the crushed tomatoes, ricotta cheese, mozzarella cheese, and Parmesan cheese. Stir well after adding each cheese to ensure they are thoroughly incorporated. Stir in the dried oregano and basil.
2. Assemble the First Layer: Place 2 oven-ready lasagna noodles in a small (1⁄2-quart) microwave-safe casserole dish. You may need to break the noodles to fit the dish. Spread approximately one-third of the tomato and cheese mixture evenly over the noodles.
3. Continue Layering: Repeat the layering process two more times, ending with the sauce mixture on top.
4. Microwave to Perfection: Cover the dish with wax paper. Microwave on high for 3 minutes. Carefully rotate the dish, then continue to microwave on high for another 3-5 minutes, or until the noodles are tender and the cheese is bubbly and cooked through.
Nutritional Information
• Serves: 2
• Cost Per Serving: $0.71
• Calories: 419
• Fat: 9g
• Carbohydrates: 60g
• Protein: 21g
• Fiber: 3g
• Sugar: 3g
• Sodium: 221mg
Pro Tips
• Sneak in Some Greens: Add a thin layer of fresh spinach or thawed, squeezed-dry frozen spinach between the noodle layers for an extra boost of nutrients and flavor.
• Let It Rest: After microwaving, let the lasagna sit, covered, for 2-3 minutes. This allows the layers to set, making it easier to serve and improving the texture.
• Spice It Up: For a little kick, add a pinch of red pepper flakes or a 1/4 teaspoon of garlic powder to your cheese and tomato mixture.
• Fresh is Best: If you have fresh basil or oregano on hand, chop it finely and use it in place of the dried herbs for a brighter, more vibrant flavor.
FAQ
Q: How can I add more protein to this vegetarian lasagna
A: This recipe already provides a solid 21 grams of protein per serving from the cheese. For an even bigger protein boost, you can mix 1/4 cup of cooked red lentils or crumbled firm tofu into the tomato and cheese sauce before layering.
Q: Can I make this microwave lasagna vegan
A: Absolutely. To make this recipe vegan, simply substitute the ricotta, mozzarella, and Parmesan with your favorite plant-based alternatives. Most oven-ready lasagna noodles are egg-free, but always check the packaging to be sure. The cooking time will be the same.
Q: What vegetables can I add to this meatless lasagna
A: This is a great recipe for adding extra veggies. A thin layer of fresh spinach is an easy addition. You can also add finely chopped mushrooms, zucchini, or bell peppers to the sauce mixture for more nutrients and flavor without significantly changing the cooking time.
Q: How do I store and reheat leftover lasagna
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a serving on a microwave-safe plate and heat for 60-90 seconds, or until warmed through. It makes for a perfect quick lunch.
