YOUR SOLIN GENERATED RECIPE
Classic Baked Beef Lasagna with Ricotta
Oven-baked layers of lean ground beef and silky ricotta cheese nestled between whole grain noodles and a vibrant, herb-infused tomato sauce.
INGREDIENTS
4 oz 93% lean ground beef
0.25 cup part-skim ricotta cheese
0.5 oz shredded mozzarella cheese
0.5 large egg egg
1.5 sheets whole grain lasagna noodles
0.5 cup tomato puree
1 cup fresh spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 clove garlic
PREPARATION
Preheat your oven to 375°F (190°C).
In a medium skillet over medium-high heat, brown the ground beef with the minced garlic, sea salt, and black pepper until no longer pink.
Add the chopped fresh spinach to the skillet and stir for 1 minute until wilted, then remove from heat.
In a small mixing bowl, whisk the half egg and stir in the ricotta cheese and dried oregano until smooth.
Spread 2 tablespoons of the tomato puree onto the bottom of a small individual baking dish to prevent sticking.
Place half a lasagna noodle sheet (broken to fit) over the sauce, then layer with half of the beef and spinach mixture and half of the ricotta mixture.
Add another half sheet of noodle, the remaining beef and spinach, and the remaining ricotta mixture.
Top with the final half sheet of noodle, the remaining tomato puree, and the shredded mozzarella cheese.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and the edges are slightly golden.