YOUR SOLIN GENERATED RECIPE
Creamy Baked Beef Lasagna with Ricotta
Lean ground beef and whole grain noodles layered with herb-flecked ricotta and fresh spinach, baked until the cheese is golden and bubbly.
INGREDIENTS
5 oz 93% lean ground beef
2 sheets whole grain lasagna noodles
0.5 cup no-sugar-added marinara sauce
2 tbsp part-skim ricotta cheese
0.5 oz shredded mozzarella cheese
1 cup fresh baby spinach
1 tbsp liquid egg whites
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
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 non-stick skillet over medium heat, brown the ground beef until no longer pink.
Season the beef with sea salt, black pepper, garlic powder, and dried oregano.
Stir the fresh baby spinach into the beef until it wilts, then add the marinara sauce and simmer for 2 minutes.
In a small mixing bowl, combine the ricotta cheese and liquid egg whites until smooth.
In a small individual-sized baking dish, spread a thin layer of the meat sauce on the bottom.
Layer one lasagna noodle (cut to fit if necessary), half of the ricotta mixture, and another layer of meat sauce.
Add the second noodle, the remaining ricotta, and the rest of the meat sauce.
Top with the shredded mozzarella cheese and bake for 20 minutes until the cheese is melted and slightly browned.