NUTRITION

SERVINGS

INGREDIENTS

5 oz ground beef 93% lean

1.5 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

1 oz part-skim mozzarella cheese

0.5 cup marinara sauce

1 cup fresh baby spinach

1 clove garlic

2 tbsp yellow onion

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small individual-sized baking dish.

• 2

  Bring a pot of water to a boil and cook the whole wheat lasagna noodles until al dente, then drain and set aside.

• 3

  In a non-stick skillet over medium heat, sauté the diced onion and minced garlic until fragrant, about 2 minutes.

• 4

  Add the ground beef to the skillet, seasoning with sea salt, black pepper, and dried oregano. Cook until browned and fully cooked through.

• 5

  Stir the fresh baby spinach into the beef mixture until it is just wilted, then remove from heat.

• 6

  In a small bowl, stir together the ricotta cheese and half of the chopped fresh basil.

• 7

  Spread 2 tablespoons of marinara sauce on the bottom of the baking dish. Layer with half of a noodle (broken to fit), followed by half of the beef and spinach mixture, a dollop of the ricotta mixture, and more sauce.

• 8

  Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and the shredded mozzarella cheese.

• 9

  Bake for 20 minutes until the cheese is melted and golden brown. Let rest for 5 minutes and garnish with the remaining fresh basil before serving.