YOUR SOLIN GENERATED RECIPE
Creamy Beef and Ricotta Lasagna Bake
Sautéed lean ground beef layered with whole grain pasta and a creamy herbed ricotta mixture, baked until the cheese is bubbling and golden.
INGREDIENTS
5 oz 93% lean ground beef
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 cup fresh baby spinach
1.5 sheets whole wheat lasagna noodles
0.25 cup part-skim ricotta cheese
0.5 cup sugar-free marinara sauce
1 tbsp grated parmesan cheese
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a pot of water to a boil and cook the lasagna noodles until al dente, then drain and break them into large, rustic pieces.
In a medium skillet over medium-high heat, brown the ground beef with minced garlic, sea salt, black pepper, and dried oregano until the meat is fully cooked.
Add the fresh baby spinach to the skillet and stir for 1 minute until just wilted, then remove from the heat.
In a small bowl, stir together the ricotta cheese and half of the grated parmesan cheese.
Spread two tablespoons of marinara sauce on the bottom of a small individual-sized baking dish.
Layer half of the broken noodles, half of the beef and spinach mixture, and dollops of the ricotta mixture.
Repeat the layers with the remaining noodles, beef, and ricotta, then top with the rest of the marinara and the remaining parmesan cheese.
Bake for 15-20 minutes until the sauce is bubbly and the cheese on top has turned a light golden brown.