YOUR SOLIN GENERATED RECIPE
Classic Beef and Ricotta Lasagna
Tender whole wheat noodles layered with savory grass-fed beef and a creamy herb-flecked ricotta filling, baked until the cheese is bubbling and golden.
INGREDIENTS
4.5 oz Ground beef (93% lean)
0.25 cup Yellow onion
1 clove Garlic
0.5 cup Marinara sauce (no sugar added)
1.5 sheets Whole wheat lasagna noodles
0.25 cup Part-skim ricotta cheese
1 cup Fresh baby spinach
0.75 oz Shredded part-skim mozzarella cheese
1 tbsp Grated parmesan cheese
0.25 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the whole wheat lasagna noodles in boiling water according to package directions until al dente, then drain and set aside.
In a non-stick skillet over medium heat, brown the ground beef with the diced yellow onion and minced garlic until the meat is fully cooked and onions are translucent.
Drain any excess fat from the skillet, then stir in the marinara sauce, dried oregano, sea salt, and black pepper. Simmer for 5 minutes.
In a small bowl, mix the ricotta cheese with the fresh baby spinach (chopped if preferred) and half of the parmesan cheese.
In a small individual baking dish, spread a thin layer of the meat sauce on the bottom.
Layer with half of a noodle sheet (cut to fit), followed by half of the ricotta mixture and a portion of the meat sauce.
Repeat the layers until all ingredients are used, finishing with a layer of meat sauce.
Top the lasagna with the shredded mozzarella and the remaining parmesan cheese.
Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and slightly browned.
Let the lasagna rest for 5 minutes before serving to allow the layers to set.