NUTRITION

SERVINGS

INGREDIENTS

4 oz ground beef

0.25 cup part-skim ricotta cheese

1 sheets whole grain lasagna noodles

0.5 cup tomato puree

1 tbsp grated parmesan cheese

1 cup fresh spinach

0.25 cup diced yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and bring a small pot of salted water to a boil.

• 2

  Cook the whole grain lasagna noodles until al dente, then drain and set aside on a piece of parchment paper to prevent sticking.

• 3

  In a medium skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

• 4

  Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned and fully cooked through.

• 5

  Stir in the tomato puree, fresh spinach, dried oregano, sea salt, and black pepper; simmer for 5 minutes until the spinach has wilted and the sauce has thickened slightly.

• 6

  In a small bowl, stir the ricotta cheese with a pinch of extra oregano and pepper until smooth.

• 7

  In a small individual-sized baking dish, spread a spoonful of the meat sauce on the bottom, followed by half a noodle sheet (cut to fit).

• 8

  Layer on half of the ricotta mixture, another layer of sauce, and another noodle sheet; repeat until all ingredients are used, finishing with a layer of meat sauce.

• 9

  Sprinkle the grated parmesan cheese evenly over the top.

• 10

  Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling around the edges.