Makes 1 serving
Lasagna doesn’t need to be reserved for 8-by-11-inch pans that serve a crowd! Enjoy my lighter, single serving version. Here’s a perfect dish for an evening when you are home alone and want something quick to prepare, yet satisfying and delicious. Or, you can easily multiply the recipe to prepare more servings.
For the pasta
2 lasagna noodles
For the ricotta-vegetable filling
1 teaspoon olive oil
1 cup shredded spinach
4 mushrooms, chopped
½ cup coarsely shredded carrot
1 clove garlic, minced
½ cup ricotta cheese
2 tablespoons freshly grated Parmesan cheese, divided
¼ teaspoon dried basil
¼ teaspoon dried oregano
Salt and freshly ground pepper to taste
Bring a medium-size saucepan of water to a boil over high heat. Reduce the heat to medium-high, add the lasagna noodles, and cook until al dente, 12 to 14 minutes or according to package instructions.
Meanwhile, prepare the filling. Heat the olive oil in a small skillet over medium heat. Add the spinach, mushrooms, and carrot. Cook, stirring occasionally, for about 3 minutes or until the spinach is wilted and the vegetables are tender. Add the garlic and stir for about 30 seconds. Stir in the ricotta cheese, 1 tablespoon of the Parmesan, basil, oregano, and pepper. Remove from the heat. Taste and adjust the seasoning.
When the lasagna noodles are done, drain well. Rinse with cold water; drain again.
Place the noodles flat on a cutting board. Spread each with half of the filling. Roll up each noodle; place seam side down in a small microwave-proof serving plate. Sprinkle with the remaining Parmesan.
Microwave on high for 2 about minutes or until warm.