Name: Beef and ricotta lasagna
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 1 serving
Ingredients: 4 oz 93% lean ground beef; 1 oz lasagna noodles; 1/3 cup marinara sauce; 1/4 cup part-skim ricotta cheese; 1 oz spinach, finely chopped; 2 tbsp shredded part-skim mozzarella cheese; 2 tsp grated Parmesan cheese; 1 clove garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper; 4 cups water

Instructions

Prep 20 min · Cook 55 min

Preheat the oven to 375°F. Bring the water to a boil in a pot with half the salt. Add the lasagna noodles and cook for 8 to 10 minutes until flexible but not fully soft. Drain the noodles and cut them into 2 pieces sized to fit your baking dish.
While the water boils, heat a small skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, for 5 minutes. Add the garlic and cook for 1 minute more until the beef is browned and the garlic is fragrant. Stir in the marinara sauce and a pinch of the pepper. Done when browned throughout, 160°F.
Place the spinach in a microwave-safe bowl with a spoonful of water. Microwave for 30 seconds until wilted. Wrap the spinach in a clean kitchen towel and squeeze out all excess liquid, then finely chop.
In a small bowl, stir together the ricotta, chopped spinach, and the remaining salt and pepper.
Spread a spoonful of the meat sauce into the bottom of a 2-cup baking dish. Layer with one piece of pasta, half the ricotta mixture, and half the remaining meat sauce. Repeat the layers with the second piece of pasta, the remaining ricotta, and the remaining meat sauce. Top with mozzarella and parmesan.
Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake for 10 minutes more until the cheese is melted and the sauce is bubbling. Let the lasagna rest for 5 minutes before serving. Done when bubbling and cheese is melted.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes