YOUR SOLIN GENERATED RECIPE
Classic Beef and Ricotta Lasagna
Layers of lean grass-fed beef and creamy ricotta are baked between whole grain noodles and tender zucchini for a bubbly, golden finish.
INGREDIENTS
5 oz 93% lean ground beef
0.25 cup part-skim ricotta cheese
1 oz shredded part-skim mozzarella cheese
1 whole whole grain lasagna noodle
1 medium zucchini
0.5 cup no-sugar-added marinara sauce
1 clove garlic
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 375°F.
Boil the lasagna noodle in salted water until al dente, then drain and set aside.
Slice the zucchini lengthwise into thin planks to act as additional layers.
In a skillet over medium heat, add olive oil and brown the ground beef with minced garlic, sea salt, black pepper, and oregano until fully cooked.
Stir half of the marinara sauce into the beef mixture.
In a small oven-safe dish, spread a thin layer of the remaining marinara on the bottom.
Layer half of the lasagna noodle, followed by half of the beef, zucchini planks, and dollops of ricotta.
Repeat the layers with the remaining noodle, beef, and zucchini.
Top with the remaining marinara and shredded mozzarella cheese.
Bake for 20-25 minutes until the cheese is melted and the edges are bubbly.