YOUR SOLIN GENERATED RECIPE
Hearty Lean Ground Beef and Creamy Ricotta Baked Lasagna
A satisfying baked lasagna reinvented with lean ground beef and creamy part-skim ricotta cheese layered between tender whole wheat lasagna sheets and zesty tomato sauce, finished with a hint of aromatic herbs. Perfect for a comforting lunch or dinner that nourishes without weighing you down.
INGREDIENTS
3 ounces Lean Ground Beef (90% lean)
1/4 cup Part-Skim Ricotta Cheese
1 Whole Wheat Lasagna Noodle sheet
1/2 cup Tomato Sauce
1 cup Fresh Spinach
1/2 teaspoon Garlic Powder
1/2 teaspoon Dried Basil
Salt & Pepper, to taste
PREPARATION
Preheat your oven to 375°F.
In a skillet over medium heat, cook the lean ground beef until browned and cooked through. Season with garlic powder, dried basil, salt, and pepper.
Meanwhile, briefly steam or sauté the fresh spinach until just wilted.
Spread a thin layer of tomato sauce on the bottom of a small baking dish.
Layer the cooked ground beef evenly over the sauce, then add dollops of ricotta cheese on top.
Place the whole wheat lasagna noodle sheet over the beef and cheese, and spread the remaining tomato sauce over the noodle.
Top with the wilted spinach, and if desired, add an extra light sprinkle of basil and pepper.
Bake in the preheated oven for about 15-20 minutes until everything is heated through and the flavors meld.
Remove from the oven and let it sit for a couple of minutes before serving.