YOUR SOLIN GENERATED RECIPE
Classic Beef and Ricotta Lasagna Bake
Oven-baked layers of lean ground beef and whole grain noodles nestled in a velvety ricotta-spinach blend and savory marinara sauce.
INGREDIENTS
4 oz Ground beef (93% lean)
1.5 sheets Whole wheat lasagna noodles
0.25 cup Part-skim ricotta cheese
0.5 oz Shredded mozzarella cheese
1 tbsp Grated parmesan cheese
0.5 cup Marinara sauce
1 cup Fresh baby spinach
1 large egg
0.25 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
In a medium skillet over medium-high heat, brown the ground beef until fully cooked, seasoning with garlic powder, sea salt, and black pepper.
While the beef cooks, boil the whole wheat lasagna noodles in salted water until al dente, then drain and set aside.
In a small bowl, combine the ricotta cheese, egg, dried oregano, and fresh baby spinach, stirring until the spinach is well incorporated.
In a small oven-safe baking dish, spread a thin layer of marinara sauce on the bottom.
Layer half of a noodle, followed by half of the beef, half of the ricotta mixture, and a spoonful of sauce; repeat layers until all ingredients are used.
Top the final layer with shredded mozzarella and grated parmesan cheese.
Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.