Ricotta and Tomato Lasagne Pot

Instructions

1. 1

   Use ricotta and mozzarella labeled suitable for vegetarians. All timings are for a 1000-watt microwave at full power (100%); lower-watt machines need additional 30-second intervals, with the same tenderness and temperature checks.

2. 2

   In a wide 1.2-litre microwave-safe bowl, combine the passata, water, frozen spinach, garlic powder, oregano and salt. Break the thin instant lasagne sheets into approximately 4 cm pieces and stir them into the sauce, separating overlapping pieces and wetting every surface.

3. 3

   Cover with a vented microwave-safe lid and microwave for 4 minutes. Carefully uncover, stir thoroughly to break up the spinach and separate the pasta, then turn the bowl halfway around. Cover and microwave for 3 minutes.

4. 4

   Stir again, keeping the pasta coated in sauce. Cover and microwave for another 2 minutes. Check that the pasta is tender; if necessary, continue in 30-second intervals, stirring between intervals.

5. 5

   Spoon the ricotta between the pasta pieces and tear the mozzarella over the top. Cover and microwave for 2 minutes, turning the bowl halfway around after 1 minute. Leave covered for 3 minutes, then check the center and several other spots with a food thermometer: all must reach 165°F/74°C. If needed, microwave in further 30-second intervals, then repeat the covered 3-minute standing time and temperature check.

6. 6

   Keep the cheeses refrigerated and the spinach frozen until needed. Refrigerate any leftovers within 2 hours.