YOUR SOLIN GENERATED RECIPE
Classic Beef and Ricotta Lasagna
Sautéed lean beef and aromatic herbs layered with velvety ricotta and whole-grain noodles, then baked until the golden cheese topping bubbles.
INGREDIENTS
3 oz 93% Lean Ground Beef
0.25 cup Part-skim Ricotta Cheese
1 oz Part-skim Mozzarella Cheese
1 tbsp Grated Parmesan Cheese
2 sheets Whole Wheat Lasagna Noodles
0.5 cup Marinara Sauce
1 cup Fresh Spinach
0.25 cup Diced Yellow Onion
1 clove Garlic
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 until al dente, then drain and set aside on parchment paper to prevent sticking.
In a non-stick skillet over medium heat, brown the lean ground beef with the diced onion and minced garlic until the beef is fully cooked and onions are translucent.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted, then season the mixture with sea salt, black pepper, and dried oregano.
In a small bowl, stir together the ricotta cheese and half of the grated parmesan.
Spread 2 tablespoons of marinara sauce on the bottom of a small individual-sized baking dish.
Place one lasagna noodle sheet over the sauce, then layer with half of the beef and spinach mixture, half of the ricotta mixture, and a splash of marinara.
Add the second noodle sheet and repeat the layers with the remaining beef and ricotta.
Top with the remaining marinara sauce, shredded mozzarella, and the rest of the parmesan cheese.
Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and golden brown.