Microwave Meal Prep Lasagna Recipe By Tasty

Steps:

• Break the lasagna noodle sheets into roughly 1-inch pieces. Transfer to a medium microwave-safe bowl or large mug and pour in enough hot water to cover the noodles by 1 inch. Microwave for 3 minutes on high power under tender. 2.
• Drain the noodles.
• In a small bowl, stir together the ricotta, spinach, and salt.
• Spoon 1 tablespoon of marinara sauce into the bottom of a large mug. Add a layer of noodles. Spread 1 tablespoon of the ricotta mixture over the noodles in an even layer. Top with 1 tablespoon shredded Italian cheese and then another 1 tablespoon marinara. Repeat with remaining ingredients. For the final layer, top the noodles with 2 tablespoons of marinara and the remaining shredded cheese.
• Microwave for about 3 minutes, until the noodles are cooked through and the cheese is melted. Let sit for 1-2 minutes to cool slightly.
• Garnish with fresh basil, Parmesan, and dried basil, if desired, and serve.
• Enjoy!

Steps:

• In a small bowl, mix the ricotta, spinach, parsley, one tablespoon of Parmesan, salt, and pepper until combined.
• In the glass container, spread a layer of tomato sauce. Top the tomato sauce with the lasagna noodles.
• Cover the noodles with a layer of the ricotta mixture, then mozzarella.
• Continue with another layer of noodles, ricotta, tomato sauce, then mozzarella. Repeat.
• Cover the top layer of lasagna noodles with more tomato sauce and a layer of mozzarella and Parmesan.
• Place the lid on the glass container, without sealing it closed.
• Microwave for 7 minutes or until the cheese is melted through.
• Remove from the microwave carefully, the container will be hot!
• Allow to cool and refrigerate, or serve immediately.
• Enjoy!

Steps:

• Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
• In a large bowl, mix together the ground beef and marinara sauce.
• In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
• Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
• Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
• Let the lasagna cool for 30-45 minutes, then serve.
• Enjoy!

Steps:

• Make the Blueberry Ricotta Cake: In a large, microwave-safe mug, whisk together the ricotta cheese, maple syrup, melted butter, milk, and egg until smooth. Add the flour, baking powder, and salt and stir with a small rubber spatula to combine. Fold in the blueberries.
• Cover the mug and microwave on high power for 3-4 minutes, until the batter is cooked through.
• Make the streusel topping: In a small bowl, stir together the flour, brown sugar, and cinnamon. Add the butter and use your fingertips to pinch into the dry ingredients until evenly combined. Sprinkle the streusel over the mug cake.
• Microwave uncovered for 60-90 seconds, until the topping is cooked through. Let the cake sit for 1 minute, then garnish with more blueberries and dust with powdered sugar, if desired, and serve.
• Make the Chicken Quesadilla: Place the tortillas on a microwave-safe plate and microwave for 1 minute, until slightly crispy. Let cool while you microwave the chicken mixture; they will dry out a bit.
• In a medium microwave-safe bowl, mix together the chicken, bell pepper, and taco seasoning until evenly combined. Microwave for 1-2 minutes, until the peppers have softened.
• Spread the chicken mixture evenly on one tortilla, sprinkle evenly with the cheese, then top with the remaining tortilla. Microwave for 30-60 seconds, until the cheese is melted. Slice and serve immediately.
• Make the Meal-Prep Lasagna: In a small bowl, mix together the ricotta, spinach, 1 tablespoon of Parmesan, the salt, and black pepper.
• Spread a layer of marinara sauce on the bottom of a glass container. Arrange a layer of lasagna noodles on top. Cover the noodles with a layer of the ricotta mixture, then some of the mozzarella. Repeat to make more layers, topping the final layer of noodles with more marinara sauce, the remaining mozzarella, and the remaining tablespoon of Parmesan cheese.
• Place the lid on top of the container, but do not seal it closed. Microwave for 7 minutes, or until the cheese is melted through. Remove from the microwave carefully, the container will be hot! Serve immediately, or let the lasagna cool and refrigerate for up to 5 days.
• Make the Cheesecake: Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides with the melted butter. Add the graham cracker crumbs to the ramekin with the melted butter and mix well. Use a spoon to press the crumbs evenly against the bottom of the dish.
• In a small bowl, stir together the cream cheese, sugar, and vanilla until no lumps remain. Spread the filling on top of the graham cracker crust.
• Microwave the cheesecake on half-power in 45-second increments for 4 minutes total, making sure the filling does not bubble over the sides of the ramekin. Remove the cheesecake from the microwave and chill in the freezer for at least 30 minutes, until completely cool to the touch.
• With a knife, loosen the edges of the cheesecake, then invert onto a plate, or leave in the ramekin, and top with the raspberries before serving.
• Enjoy!

Steps:

• In a microwave-safe dish, microwave beef on high for 3 minutes; stir. Cook 2 minutes longer or until no longer pink; drain well. Stir in the spaghetti sauce, basil and garlic powder; cover and microwave for 2 minutes or until heated through. Set aside. In a bowl, combine the cottage cheese, parsley, egg and pepper., Spread 1/2 cup meat sauce in a greased microwave-safe 11x7-in. dish. Layer with 3 noodles, half the cottage cheese mixture, half the remaining meat sauce and 1 cup mozzarella cheese. Layer remaining noodles, cottage cheese mixture and meat sauce. Pour water along edges of casserole on short sides of dish. , Cover with plastic wrap; microwave on high for 20 minutes or until noodles are tender, rotating dish after 10 minutes. Sprinkle with remaining cheese. Cover and heat for 2 minutes or until cheese is melted. Let stand for 10 minutes before cutting.