YOUR SOLIN GENERATED RECIPE
Classic Italian Beef Lasagna Bake
Lean ground beef and tender whole-grain noodles layered with a creamy herb-flecked ricotta and zesty marinara sauce, baked until the golden cheese is bubbling and fragrant.
INGREDIENTS
4 oz 93% lean ground beef
2 sheets whole-grain lasagna noodles
0.25 cup part-skim ricotta cheese
0.5 cup low-sodium marinara sauce
0.5 oz shredded mozzarella cheese
1 tbsp grated parmesan cheese
1 cup fresh baby spinach
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).
Boil the whole-grain lasagna noodles in a pot of salted water until al dente, then drain and lay flat to prevent sticking.
In a skillet over medium-high heat, brown the ground beef with the garlic powder, sea salt, and black pepper until fully cooked.
Add the fresh baby spinach to the skillet and stir for 1 minute until the leaves are wilted into the beef.
In a small mixing bowl, combine the part-skim ricotta cheese with the dried oregano.
Spread 2 tablespoons of marinara sauce across the bottom of a small, individual-sized oven-safe baking dish.
Layer one lasagna noodle (cut to fit if necessary), followed by half of the beef and spinach mixture, half of the ricotta, and a spoonful of marinara.
Repeat the layering process with the second noodle and the remaining beef, ricotta, and marinara sauce.
Top the final layer with the shredded mozzarella and grated parmesan cheese.
Cover the dish with foil and bake for 15 minutes; remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbling.