YOUR SOLIN GENERATED RECIPE
Creamy Baked Beef Lasagna with Ricotta
Lean ground beef and fiber-rich noodles layered with velvety ricotta and wilted spinach for a comforting, protein-packed bake that feels incredibly indulgent.
INGREDIENTS
5 oz 93% Lean ground beef
2 whole Whole wheat lasagna noodles
0.25 cup Part-skim ricotta cheese
0.5 cup No-sugar-added marinara sauce
1 cup Fresh baby spinach
1 tbsp Grated parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
1 clove Garlic
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the whole wheat lasagna noodles in boiling water according to package directions until al dente; drain and set aside.
In a non-stick skillet over medium heat, brown the ground beef with minced garlic, sea salt, black pepper, and dried oregano until no longer pink.
Add the fresh baby spinach to the skillet and stir until just wilted, then pour in the marinara sauce and simmer for 2 minutes.
In a small individual-sized baking dish, spread a spoonful of the beef sauce on the bottom.
Layer one lasagna noodle (trimmed to fit), half of the remaining beef sauce, and half of the ricotta cheese.
Add the second noodle, the rest of the beef sauce, and the remaining ricotta.
Top with the grated parmesan cheese and bake for 15-20 minutes until the cheese is bubbly and golden.