YOUR SOLIN GENERATED RECIPE
Classic Beef and Ricotta Lasagna
Oven-baked layers of grass-fed beef and creamy ricotta nestled between whole grain noodles and a vibrant, herb-infused tomato sauce.
INGREDIENTS
4.5 oz 93% Lean Grass-fed Ground Beef
2 sheets Whole Wheat Lasagna Noodles
0.25 cup Part-skim Ricotta Cheese
0.5 cup No-sugar-added Marinara Sauce
1 cup Fresh Baby Spinach
0.5 oz Shredded Mozzarella Cheese
0 tsp Extra Virgin Olive Oil
0.25 tsp Sea Salt
0.25 tsp Black Pepper
0.5 tsp Dried Oregano
1 clove Garlic
PREPARATION
Preheat oven to 375°F (190°C).
Boil the lasagna noodles in salted water until al dente, then drain and set aside.
In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
Add the ground beef, sea salt, black pepper, and dried oregano to the skillet, browning the meat until fully cooked.
Stir in the fresh baby spinach until wilted, then remove from heat.
In a small baking dish, spread a thin layer of marinara sauce on the bottom.
Layer one noodle, half of the beef and spinach mixture, and half of the ricotta cheese.
Repeat the layer with the second noodle and remaining beef and ricotta.
Top with the remaining marinara sauce and shredded mozzarella cheese.
Cover with foil and bake for 20 minutes, then remove foil and bake for another 5-10 minutes until the cheese is bubbly.