YOUR SOLIN GENERATED RECIPE
Creamy Baked Beef Lasagna with Ricotta
Lean ground beef and whole grain noodles layered with a velvety ricotta-egg white blend and vibrant spinach, baked until the cheese is bubbly and golden.
INGREDIENTS
5 oz ground beef (93% lean)
3 tbsp part-skim ricotta cheese
0.75 oz shredded mozzarella cheese
1 large egg white
1 sheet whole grain lasagna noodle
0.33 cup marinara sauce (no sugar added)
1 cup fresh baby spinach
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).
Boil the lasagna noodle in salted water until al dente, then drain and set aside on a non-stick surface.
In a skillet over medium heat, cook the ground beef with minced garlic, sea salt, black pepper, and dried oregano until browned and cooked through.
In a small mixing bowl, whisk together the ricotta cheese and egg white until the mixture is smooth and creamy.
Spread one tablespoon of the marinara sauce on the bottom of a small, single-serve oven-safe baking dish.
Cut the cooked lasagna noodle in half to fit the dish. Place one half over the sauce.
Layer half of the cooked beef, half of the fresh spinach, and half of the ricotta mixture over the noodle.
Top with another spoonful of marinara, then add the second half of the noodle and repeat the layers with the remaining beef, spinach, and ricotta.
Finish with the remaining marinara sauce and sprinkle the shredded mozzarella cheese evenly over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly browned.