YOUR SOLIN GENERATED RECIPE
Classic Beef and Ricotta Lasagna Bake
Tender whole grain noodles layered with savory grass-fed beef and a creamy herb-flecked ricotta filling, baked until the cheese is bubbly and golden.
INGREDIENTS
5 oz 93% lean ground beef
1.5 sheet whole grain lasagna noodles
0.25 cup part-skim ricotta cheese
0.5 cup marinara sauce
1 cup fresh spinach
1 tbsp grated parmesan cheese
1 clove garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C) and prepare a small individual-sized baking dish.
Boil the whole grain lasagna noodles in salted water until al dente, then drain and set aside.
In a skillet over medium heat, brown the ground beef with minced garlic, sea salt, and black pepper until fully cooked.
Add the fresh spinach to the skillet and stir until just wilted, then remove from heat.
In a small bowl, mix the ricotta cheese with the dried oregano.
Spread a spoonful of marinara sauce on the bottom of the baking dish, followed by a layer of noodles (cut to fit).
Layer half of the beef and spinach mixture, half of the ricotta, and more marinara sauce.
Repeat the layers once more, finishing with a final noodle and the remaining marinara sauce.
Sprinkle the grated parmesan cheese over the top.
Bake for 20-25 minutes until the sauce is bubbling and the cheese has formed a light golden crust.