YOUR SOLIN GENERATED RECIPE
Creamy Baked Lasagna with Rich Meat Sauce
Oven-baked whole wheat noodles layered with a savory grass-fed beef ragu and a velvety Greek yogurt-cheese blend that creates a bubbling, golden crust.
INGREDIENTS
4 oz 93% lean ground beef
2 sheets whole wheat lasagna noodles
0.5 cup tomato puree
0.25 cup non-fat Greek yogurt
0.5 oz part-skim mozzarella cheese
1 tbsp grated parmesan cheese
1 cup fresh baby spinach
0.25 cup diced yellow onion
1 clove minced garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 375°F (190°C).
In a skillet over medium heat, brown the ground beef with diced onion and minced garlic until cooked through.
Stir in the tomato puree, dried oregano, sea salt, and black pepper; simmer for 5 minutes.
In a small bowl, whisk together the Greek yogurt and grated parmesan cheese until smooth.
Boil the lasagna noodles according to package directions until al dente, then drain.
In a small oven-safe dish, layer a spoonful of meat sauce, one noodle (cut to fit), half the spinach, and half the yogurt mixture.
Repeat the layers with the remaining noodle, spinach, yogurt mixture, and meat sauce.
Top with shredded mozzarella cheese and bake for 15-20 minutes until the cheese is melted and bubbling.