Name: Classic beef and ricotta lasagna
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 serving
Ingredients: 5 oz 93% lean ground beef; 1/4 medium yellow onion, finely diced; 1 clove garlic, minced; 1/3 cup marinara sauce; 1 oz lasagna noodles; 2 tbsp part-skim ricotta cheese; 2 tbsp shredded part-skim mozzarella cheese; 1 tsp Italian seasoning; 1/2 tsp salt; 1/2 tsp black pepper; 4 cups water

Instructions

Prep 20 min · Cook 40 min

Preheat your oven to 375°F. Bring water to a boil in a medium pot. Add the noodles and cook for 6 to 7 minutes until pliable but still firm in the center. Drain, then lay the noodles flat on a plate so they do not stick together.
While the water heats, heat a small skillet over medium-high heat. Add the ground beef and onion. Cook, breaking the meat apart, for 6 to 7 minutes until the meat is no longer pink and the onion is translucent. Spoon off any excess fat from the pan. Done when browned and no longer pink, 160°F.
Stir the garlic, marinara sauce, half the Italian seasoning, half the salt, and the black pepper into the skillet with the beef. Simmer for 2 minutes to meld the flavors, then remove from the heat.
In a small bowl, mix the ricotta with the remaining Italian seasoning and the remaining salt.
Spread a thin spoonful of meat sauce in the bottom of a 5 by 7-inch baking dish. Cut the noodles to fit the dish. Place half the noodles over the sauce, then spread on half the ricotta and half the remaining meat sauce. Repeat with the remaining noodles, ricotta, and meat sauce. Sprinkle the mozzarella over the top.
Cover the dish tightly with foil and bake for 15 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 bubbly.

Nutrition

Ingredients

Instructions

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