Name: Beef and spinach lasagna
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 serving
Ingredients: 4 oz 93% lean ground beef; 1/4 medium yellow onion, finely diced; 2 cloves garlic, minced; 2 oz spinach, roughly chopped; 1/3 cup marinara sauce; 1 oz lasagna noodles; 3 tbsp part-skim ricotta cheese; 3 tbsp shredded part-skim mozzarella cheese; 3/4 tsp salt; 1/2 tsp black pepper; 2 cups water

Instructions

Prep 20 min · Cook 35 min

Preheat the oven to 375°F. Bring water and half the salt to a boil in a small saucepan. Break the lasagna noodles in half and cook for 8 to 10 minutes until tender. Drain the noodles and lay them flat on a plate so they do not stick.
While the water boils, heat a skillet over medium-high heat. Add the ground beef and onion. Cook for 5 to 7 minutes, breaking up the meat, until browned and the onion is translucent. Drain any excess fat from the skillet. Done when browned throughout, 160°F.
Add the garlic, spinach, remaining salt, and pepper to the beef. Stir for 2 minutes until the spinach is wilted. Stir in half of the marinara sauce and remove from the heat.
Spread a spoonful of the remaining marinara in the bottom of a 2-cup baking dish. Layer a few noodle pieces to cover the bottom, then half the beef mixture, and half the ricotta. Repeat the layers, finishing with the last noodles, the rest of the marinara, and the mozzarella.
Cover the dish with foil. Bake for 15 minutes, then remove the foil and bake for 10 minutes more until the cheese is melted and bubbly. Let the lasagna rest for 5 minutes before serving to set the layers. Done when cheese is melted and bubbly.

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Ingredients

Instructions

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