Name: Classic beef and ricotta lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1 serving
Ingredients: 5 oz 93% lean ground beef; 1 oz lasagna noodles; 1/3 cup marinara sauce; 2 1/2 tbsp part-skim ricotta cheese; 1 1/2 tbsp shredded part-skim mozzarella cheese; 1/2 large egg white; 1 clove garlic, minced; 1 tsp Italian seasoning; 1/4 tsp salt; 4 1/4 cups water

Instructions

Prep 20 min · Cook 45 min

Preheat the oven to 375°F. Bring a large pot of water and half the salt to a boil. Cook the lasagna noodles for 8 to 10 minutes until tender. Drain the noodles and cut them crosswise in half.
While the water heats, heat a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, for 5 to 7 minutes until browned. Done when opaque in the center, 160°F.
Add the minced garlic and marinara sauce to the skillet with the beef. Simmer for 5 minutes over low heat to meld the flavors.
In a small bowl, stir together the ricotta, egg white, Italian seasoning, and the rest of the salt.
Spread a spoonful of meat sauce in the bottom of a 5 x 7-inch baking dish. Layer with one half-noodle, half the ricotta mixture, and a thin layer of meat sauce. Repeat once with the remaining noodle half, the rest of the ricotta, and the remaining sauce.
Cover the dish loosely with foil. Bake for 15 minutes. Remove the foil, sprinkle with mozzarella cheese, and bake for 5 to 10 minutes more until the cheese is melted and the sauce is bubbly.
Remove the dish from the oven and let the lasagna rest for 10 minutes to set the layers before serving.

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Ingredients

Instructions

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