Name: Classic Beef and Ricotta Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1 serving
Ingredients: 3.5 oz Ground beef (93% lean); 2 sheets Whole grain lasagna noodles; 0.25 cup Part-skim ricotta cheese; 1 large Egg; 0.5 cup Marinara sauce (no sugar added); 0.5 oz Part-skim mozzarella cheese; 1 cup Fresh baby spinach; 0.25 cup Yellow onion; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Instructions

Prep 20 min · Cook 45 min

Preheat your oven to 375°F (190°C).
Boil the whole grain lasagna noodles in a pot of salted water for 8 minutes until al dente, then drain and lay them flat on parchment paper.
In a large non-stick skillet over medium-high heat, brown the ground beef with finely diced onion and minced garlic until the meat is no longer pink.
Stir the fresh baby spinach into the beef mixture until wilted, then pour in the marinara sauce and simmer for 5 minutes.
In a small mixing bowl, combine the ricotta cheese, egg, dried oregano, sea salt, and black pepper, whisking until the texture is smooth and uniform.
In a small individual-sized baking dish, spread 2 tablespoons of the meat sauce on the bottom, followed by one noodle (cut to fit), half of the ricotta mixture, and another layer of meat sauce.
Add the second noodle, the remaining ricotta, and the rest of the meat sauce, then top evenly with the shredded mozzarella cheese.
Cover the dish with foil and bake for 25 minutes; remove the foil and bake for another 10 minutes until the cheese is bubbly and lightly browned.
Allow the lasagna to rest for 10 minutes before serving to ensure the layers stay intact when sliced.

Nutrition

Ingredients

Instructions

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