Looking for a simple-to-assemble lasagna? Michelle's lasagna will save you time and effort with the perfect seasoning! Add the Spicekick Marinara Spice Kit
, which contains all of the Italian cuisine essentials and is gluten-free and has no added sugar.
FOR THE RICOTTA LAYER:
2 large eggs
1 (15-ounce) container low-fat ricotta cheese
1 (9-ounce) box frozen spinach, thawed, and extra moisture squeezed out
1 Spicekick Marinara Spice Kit
FOR THE REMAINING LAYERS:
1 (28-ounce) can crushed tomatoes
1 pound (93 percent lean) ground beef
1 1⁄2 cups shredded Italian cheese blend
9 sheets whole-grain lasagna (regular noodles, no-boil noodles are unnecessary)
Preheat oven to 350°F (180°C, or gas mark 4).
Spray a 9 x 13-inch (23 x 33 cm) baking pan with cooking oil spray.
TO MAKE THE RICOTTA:
Whisk the eggs in a medium bowl. Add the ricotta, spinach, and Spicekick
. Stir. Pour the crushed tomatoes and Spicekick
into a large bowl. Crumble in the beef (you do not need to pre-brown the beef unless you really want to).
TO ASSEMBLE THE LASAGNA: Spread 1 1⁄2 cups meat sauce in the bottom of the pan. Place 3 lasagna sheets on top. Spread 1 1⁄2 cups ricotta in an even layer. Repeat this set of layers once. Sprinkle with 1⁄2 cup shredded cheese. Repeat the layers again and top with 1 cup (115 g) shredded cheese.
Cover with foil and bake 45 minutes, until aromatic and the lasagna begins to bubble around the edges. For a browned, crispy top, uncover and increase oven temperature to 425°F and bake until lightly browned, about 10 to 15 minutes more. Or to keep the top soft, keep baking it covered. Remove from the oven and let rest 10 minutes before cutting into to allow the liquid to reabsorb.