Microwave Mozzarella and Tomato Lasagna

Name: Microwave Mozzarella and Tomato Lasagna
Prep time: 12 min
Cook time: 14 min
Total time: 26 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 noodles no-boil lasagna noodles; ½ cup (125 g) ricotta cheese; 6 oz (170 g) fresh mozzarella, torn into bite-sized pieces; 10 oz (285 g) ripe tomatoes, cored and sliced ¼ inch (6 mm) thick; ¼ cup (10 g) fresh basil leaves, loosely packed, roughly torn; 2 tbsp (30 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; 1 clove garlic, minced; 3 tbsp (25 g) Parmigiano-Reggiano cheese, finely grated

From the MyKitchenBank Kitchen

A streamlined lasagna designed entirely for the microwave, ready in under 30 minutes. Fresh mozzarella and creamy ricotta layer with ripe tomatoes and fresh basil for bright flavor without the oven wait. Each portion cooks in its own microwave-safe dish so there's no heavy lasagna pan to handle.

Prep: 12 min
Cook: 14 min
Wait: 4 min
Total: 30 min
Makes: 2 individual lasagnas

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Steps

Before you start

Use no-boil lasagna noodles to skip the stovetop step—they hydrate perfectly in the microwave.
Have all ingredients prepped and assembled before microwaving to avoid cold spots.
Choose ripe but firm tomatoes; watery ones will make the lasagna soggy.

1
Mix ricotta filling
- In a small bowl, combine ricotta cheese, minced garlic, half of the torn basil, and Parmigiano-Reggiano.
- Season generously with salt and pepper.
- Divide the mixture evenly between the two microwave-safe baking dishes, spreading it thin as the base layer.
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Tip: The garlic should be finely minced so it spreads evenly and cooks through in the microwave without overpowering.
2
Break and layer noodles
- Break the 4 no-boil lasagna noodles in half (or into thirds if your dish is narrow).
- Layer 1 broken noodle piece over the ricotta in each dish, overlapping as needed to cover the ricotta base.
- The noodles don't need to cover every inch—they'll soften and shift during cooking.
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Tip: Breaking the noodles now rather than trying to fit whole ones means no awkward edges sticking up, and faster, more even cooking.
3
Add tomato and mozzarella layers
- Over each noodle layer, arrange about half of the tomato slices (roughly 5 oz / 142 g per dish).
- Sprinkle with salt and pepper.
- Divide half the fresh mozzarella pieces evenly over the tomatoes.
- Drizzle with about 1 teaspoon of olive oil per dish.
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Tip: Slice tomatoes just before assembly so they don't release excess water that pools at the bottom of the dish.
4
Build final layers
- In each dish, add another broken noodle piece, then layer the remaining tomato slices.
- Top each with the remaining mozzarella pieces, and drizzle with the remaining olive oil.
- Lightly season the top with salt and pepper.
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Tip: Leave the mozzarella on top—it will bubble and brown slightly in the microwave, adding texture and visual appeal.
5
Microwave first dish
- Cover the first lasagna dish loosely with a microwave-safe plate or paper towel (not a tight lid, which will create too much steam).
- Microwave on high power for 7–8 minutes, stirring gently halfway through if possible.
- The noodles should be tender when pierced with a fork, the ricotta heated through, and the mozzarella soft and melting.
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Ready when: Noodles are tender and mozzarella is melted and soft; liquid may bubble around the edges
Tip: Microwaves vary in power; if your noodles still feel raw after 8 minutes, give it another 1–2 minutes. Stirring gently halfway through ensures even heating and prevents the bottom from cooking too fast.
6
Rest and top first dish
- Remove the first lasagna from the microwave and let it rest for 2 minutes.
- Scatter the remaining fresh basil over the top.
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Tip: The 2-minute rest prevents your mouth from burning on hot cheese and lets the layers set just enough to hold their shape.
7
Microwave second dish
- While the first lasagna rests, microwave the second dish on high power for 7–8 minutes in the same way: loosely covered, stirring gently halfway through.
- Look for tender noodles, heated ricotta, and soft melted mozzarella.
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Ready when: Noodles are tender and mozzarella is melted and soft; liquid may bubble around the edges
Tip: Both lasagnas will finish cooking within a couple of minutes of each other, so the first will still be warm when you serve.
8
Finish and serve
- Remove the second lasagna from the microwave and let it rest for 2 minutes.
- Scatter the remaining basil over the top.
- Serve both lasagnas warm, directly in their baking dishes or slid onto warm plates.
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Tip: Fresh basil added right before serving keeps its bright color and peppery flavor; cooking it into the lasagna would mute both.

Good to know

Tips

Microwave power matters: a 1000-watt microwave will cook faster than a 800-watt machine. Check for doneness by inserting a fork into the lasagna—the noodles should bend easily, not snap.
No-boil lasagna noodles are essential for this recipe because they hydrate from the moisture in the ricotta, tomatoes, and mozzarella as the dish cooks. Regular dried noodles will stay hard.
If your mozzarella looks too pale after cooking, you can finish the lasagna under a toaster oven broiler for 1–2 minutes to brown the top, but watch it carefully so it doesn't burn.
Fresh mozzarella is softer than aged varieties and melts beautifully in the microwave, creating a creamy layer. If you must use shredded low-moisture mozzarella, you may want to add 2 tablespoons of heavy cream to the ricotta filling to compensate for the drier texture.

Storage & reheating

Lasagnas keep refrigerated in an airtight container for up to 3 days. Reheat in the microwave, covered, for 2–3 minutes at 50% power (to avoid overheating the cheese). The dish does not freeze well because the fresh mozzarella and tomatoes become watery upon thawing.

Substitutions

fresh mozzarella → low-moisture mozzarella, shredded. Use about 5 oz (140 g) total. The result will be stringier and less creamy, but the dish will cook more evenly and stay drier.
ricotta cheese → mascarpone. Use the same amount. Mascarpone is richer and will make the base creamier; reduce the Parmigiano-Reggiano to 2 tablespoons (18 g) to avoid oversalting.
fresh basil leaves → fresh oregano or a mix of parsley and oregano. Oregano is earthier; use about 1 tablespoon (3 g) total and add it to the ricotta filling rather than just as a garnish.
ripe tomatoes → good-quality canned whole tomatoes, drained and broken apart. Use about 10 oz (285 g) drained. The lasagna will be slightly more watery, so it may need an extra 1–2 minutes of cooking time.