YOUR SOLIN GENERATED RECIPE
Creamy Baked Lasagna with Rich Bolognese
Whole wheat noodles baked with a savory grass-fed beef bolognese and a velvety ricotta-yogurt blend until the edges are golden and bubbling.
INGREDIENTS
4 oz 93% lean ground beef
0.25 cup part-skim ricotta cheese
0.25 cup plain Greek yogurt
1.5 sheet whole wheat lasagna noodles
0.5 cup tomato puree
0.25 cup yellow onion
1 clove garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 cup fresh spinach
1 tbsp parmesan cheese
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles in a pot of boiling water until al dente, then drain and set aside.
In a skillet over medium heat, sauté the ground beef and diced yellow onion until the meat is browned and the onion is translucent.
Add the minced garlic, tomato puree, dried oregano, sea salt, and black pepper to the skillet; simmer the bolognese for 5 minutes.
In a small mixing bowl, stir together the ricotta cheese, Greek yogurt, and finely chopped fresh spinach.
Spread a thin layer of the meat sauce in the bottom of a small oven-safe baking dish.
Layer with a noodle sheet, half of the ricotta mixture, and another layer of meat sauce; repeat until all ingredients are used.
Top with the parmesan cheese and bake for 20 minutes until the lasagna is heated through and the top is bubbly.