Name: Classic beef and ricotta lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1 serving
Ingredients: 4 oz 93% lean ground beef; 1/4 medium yellow onion, diced; 2 cloves garlic, minced; 1/3 cup marinara sauce; 1 oz lasagna noodles; 3 tbsp part-skim ricotta cheese; 3 tbsp shredded part-skim mozzarella cheese; 2 tsp grated parmesan cheese; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp dried basil; 4 olive oil cooking sprays; 4 1/4 cups water

Instructions

Prep 20 min · Cook 45 min

Preheat the oven to 375°F. Bring a pot of water to a boil. Add the lasagna noodles and cook for 8 to 10 minutes until tender. Drain the noodles and set them on a clean towel so they do not stick.
While the water boils, coat a small skillet with cooking spray and place over medium-high heat. Add the ground beef, onion, and salt. Cook for 5 to 7 minutes, breaking the meat up with a spoon, until the beef is browned. Spoon off and discard any excess fat. Done when browned with no pink left, 160°F.
Stir the garlic, marinara, dried basil, and black pepper into the skillet. Simmer for 5 minutes to let the flavors combine.
Lightly spray a small loaf pan with cooking spray. Spread a spoonful of meat sauce on the bottom. Cut or break the cooked noodles to fit the pan. Top the sauce with half the noodle pieces, half the ricotta, and more meat sauce. Repeat with the remaining noodles, ricotta, and sauce. Top with mozzarella and parmesan.
Cover the pan with foil. Bake for 20 minutes. 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. Done when cheese is melted and bubbly.

Nutrition

Ingredients

Instructions

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

More dinner recipes