YOUR SOLIN GENERATED RECIPE
Classic Beef and Ricotta Lasagna Bake
Tender lasagna noodles layered with savory grass-fed beef and creamy herb-flecked ricotta, baked until the golden cheese topping is bubbling and irresistible.
INGREDIENTS
5 oz Ground beef (93% lean)
1 sheet Whole grain lasagna noodles
0.5 cup Marinara sauce
0.25 cup Part-skim ricotta cheese
0.5 cup Fresh baby spinach
1 tbsp Grated parmesan cheese
1 tsp Extra virgin olive oil
0.25 tsp Garlic powder
0.25 tsp Dried oregano
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small individual-sized oven-safe baking dish.
Bring a pot of salted water to a boil and cook the lasagna noodle until al dente, then drain and cut into three equal pieces.
Heat the olive oil in a skillet over medium heat and brown the ground beef until fully cooked.
Season the beef with garlic powder, oregano, sea salt, and black pepper, then stir in the fresh baby spinach until wilted.
Add half of the marinara sauce to the beef mixture and stir to combine before removing from heat.
In a small bowl, mix the ricotta cheese with a pinch of extra black pepper.
Spread a spoonful of the remaining marinara sauce on the bottom of the baking dish, then place one piece of noodle on top.
Layer with half of the beef mixture and half of the ricotta cheese, then repeat the layers once more.
Top with the final piece of noodle, the remaining marinara sauce, and a sprinkle of grated parmesan cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese is lightly browned on top.