YOUR SOLIN GENERATED RECIPE
Classic Beef and Ricotta Lasagna
Layers of lean ground beef and whole wheat noodles baked with a creamy ricotta-spinach filling and topped with bubbling, golden mozzarella cheese.
INGREDIENTS
5 oz Ground beef (93% lean)
0.25 cup Ricotta cheese (part-skim)
1 sheet Whole wheat lasagna noodles
0.5 cup Marinara sauce (no sugar added)
0.5 oz Mozzarella cheese (shredded)
1 cup Fresh baby spinach
0.5 tsp Garlic (minced)
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
PREPARATION
Preheat oven to 375°F.
Boil the lasagna noodle according to package directions until al dente, then drain and set aside.
In a skillet over medium heat, brown the ground beef with minced garlic, sea salt, black pepper, and dried oregano until fully cooked.
In a small bowl, stir together the ricotta cheese and fresh baby spinach until well combined.
Spread a spoonful of marinara sauce in the bottom of a small individual-sized oven-safe baking dish.
Layer half of the cooked noodle (broken to fit), half of the cooked beef, half of the ricotta-spinach mixture, and a portion of the marinara sauce.
Repeat the layers with the remaining noodle, beef, and ricotta mixture, finishing with the remaining marinara sauce and a topping of shredded mozzarella.
Bake for 20 minutes or until the cheese is melted and the edges of the lasagna are bubbling.