Name: Beef and ricotta lasagna bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 3.5 oz 93% lean ground beef; 2 oz lasagna noodles; 1/2 cup marinara sauce; 2 tbsp part-skim ricotta cheese; 2 tbsp shredded part-skim mozzarella cheese; 2 cloves garlic, minced; 1 tsp olive oil; 1 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 30 min

Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Cook the lasagna noodles for 8 minutes or until al dente. Drain and lay them flat on parchment paper to prevent sticking. [uses i2]
Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Stir in the minced garlic and cook for 1 minute more. Season with half the salt and half the pepper. [uses i1, i6, i7, i9, i10] Done when meat is browned, 160°F.
In a small bowl, stir together the ricotta cheese, dried basil, and the remaining salt and pepper. [uses i4, i8, i9, i10]
Spread a thin layer of marinara sauce in the bottom of a small individual baking dish. Cut or fold the noodles to fit the dish. Place a layer of noodle pieces down, followed by half the beef, half the ricotta mixture, and a little marinara. Repeat with another layer of noodle, the rest of the beef, the rest of the ricotta, and more marinara. Top with the remaining marinara and the mozzarella cheese. [uses i3, i5]
Place the dish in the oven and bake for 20 minutes until the cheese is melted and the sauce is bubbling. Let the lasagna rest for 5 minutes to set before serving. Done when cheese is bubbling.

Nutrition

Ingredients

Instructions

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