YOUR SOLIN GENERATED RECIPE
Creamy Baked Beef Lasagna with Ricotta
Lean ground beef and whole wheat noodles layered with a silky ricotta-spinach blend and baked until the cheese is bubbly and golden.
INGREDIENTS
4.5 oz ground beef (93% lean)
2 whole whole wheat lasagna noodles
0.25 cup part-skim ricotta cheese
0.5 cup marinara sauce
1 cup fresh spinach
1 tbsp grated parmesan cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp fresh parsley
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles in boiling water until al dente, then drain and set aside.
Heat the olive oil in a skillet over medium heat and brown the ground beef with the sea salt, black pepper, and garlic powder.
Stir the marinara sauce into the cooked beef and let it simmer for 2-3 minutes.
In a small mixing bowl, combine the part-skim ricotta cheese and the fresh spinach.
In a small individual-sized baking dish, spread a thin layer of the meat sauce on the bottom.
Layer with one noodle (trimmed to fit if necessary), half of the ricotta-spinach mixture, and half of the remaining meat sauce.
Add the second noodle, the rest of the ricotta mixture, and the remaining meat sauce.
Sprinkle the grated parmesan cheese evenly over the top.
Bake for 18-20 minutes until the sauce is bubbling and the cheese is lightly browned.
Garnish with chopped fresh parsley before serving.