YOUR SOLIN GENERATED RECIPE
Classic Italian Beef Lasagna
Baked layers of whole-grain noodles with savory grass-fed beef and a rich herb-infused tomato sauce, finished with a creamy, golden cheese topping.
INGREDIENTS
4 oz ground beef (93% lean)
2 sheets whole wheat lasagna noodles
0.5 cup marinara sauce (no sugar added)
2 tbsp part-skim ricotta cheese
0.5 oz shredded mozzarella cheese
1 tbsp grated parmesan cheese
1 cup fresh baby spinach
2 tbsp yellow onion
1 clove garlic
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 375°F.
Boil whole wheat lasagna noodles in water until al dente, then drain and set aside.
Sauté diced yellow onion and minced garlic in a non-stick skillet until fragrant and translucent.
Add ground beef, dried oregano, sea salt, and black pepper to the skillet, cooking until the meat is browned.
Stir in fresh baby spinach until wilted, then pour in the marinara sauce and simmer for 5 minutes.
In a small oven-safe baking dish, spread a thin layer of the meat sauce on the bottom.
Layer one noodle over the sauce, followed by half of the ricotta cheese and another portion of meat sauce.
Add the second noodle, the remaining ricotta, and the rest of the meat sauce.
Top with shredded mozzarella and grated parmesan cheese, then bake for 20 minutes until bubbling and golden.