Name: Beef and spinach lasagna
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 serving
Ingredients: 4 oz 93% lean ground beef; 1 oz lasagna noodles; 2 oz frozen spinach, thawed and squeezed dry; 1/3 cup marinara sauce; 3 tbsp part-skim ricotta cheese; 2 tbsp shredded part-skim mozzarella; 2 cloves garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper; 8 olive oil cooking sprays; 6 cups water

Instructions

Prep 20 min · Cook 40 min

Preheat the oven to 375°F. In a medium pot, bring the water and half the salt to a boil. Cook the noodles for 8 to 10 minutes until tender. Drain the noodles, rinse briefly in cool water, and lay flat on a plate to prevent sticking. [uses i2, i8, i11]
While the water boils, coat a skillet with cooking spray over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, for 6 to 8 minutes. Add the garlic and the remaining salt, then cook for 1 minute more. [uses i1, i7, i8, i10] Done when opaque in the center, 160°F.
Stir the marinara sauce into the beef. Simmer over low heat for 5 minutes to combine the flavors. [uses i4]
In a small bowl, stir together the ricotta, spinach, and black pepper. [uses i3, i5, i9]
In a small 5x7-inch baking dish or large ramekin, spread a thin layer of beef sauce. Cut the cooked noodles to fit the dish. Layer a piece of noodle over the sauce, followed by half the ricotta mixture and more beef sauce. Repeat with a second layer of noodle, the rest of the ricotta, and the remaining beef sauce. Sprinkle with mozzarella. [uses i6]
Bake for 20 to 25 minutes until the mozzarella is melted and the sauce is bubbling. Let the lasagna rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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