YOUR SOLIN GENERATED RECIPE
Hearty Lean Ground Beef and Ricotta Lasagna Bake
Enjoy a comforting and lean twist on classic lasagna, featuring savory lean ground beef, creamy part-skim ricotta, tangy tomato sauce, and a hint of melted mozzarella layered between wholesome whole wheat lasagna sheets. This dish brings a balanced flavor with nutritious ingredients, making it perfect for any meal time.
INGREDIENTS
4 ounces Lean Ground Beef
1/3 cup Part-Skim Ricotta Cheese
1/2 cup Tomato Sauce
2 servings Whole Wheat Lasagna Sheets
1/4 cup Low-Moisture Part-Skim Mozzarella Cheese
2 tbsp Fresh Basil
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 375°F.
In a medium skillet over medium heat, crumble and cook the lean ground beef until browned. Drain any excess fat and season with salt and black pepper.
Mix the ricotta cheese with half of the fresh basil, and set aside.
Briefly cook the whole wheat lasagna sheets in boiling water until just softened (about 4 minutes), then drain and lay them flat.
Spread a thin layer of tomato sauce on the bottom of a small baking dish. Layer one lasagna sheet, then add half of the cooked ground beef, dollop half of the ricotta mixture, a drizzle of tomato sauce, and a light sprinkle of mozzarella.
Repeat with a second layer by placing another lasagna sheet, then the remaining ground beef, ricotta mixture, tomato sauce, and finish with the remaining mozzarella. Top with the rest of the chopped basil.
Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the dish is heated through.
Allow the lasagna bake to cool slightly before serving to enjoy its hearty, balanced flavors.