NUTRITION

SERVINGS

INGREDIENTS

5 oz ground beef 93% lean

2 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

0.5 cup tomato puree

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a non-stick skillet over medium heat, brown the ground beef with minced garlic, sea salt, black pepper, and dried oregano until fully cooked.

• 3

  Stir the tomato puree into the beef mixture and simmer on low for 5 minutes to allow the flavors to meld.

• 4

  While the sauce simmers, cook the whole wheat lasagna noodles in a pot of boiling water until al dente, then drain and set aside.

• 5

  In a small mixing bowl, combine the part-skim ricotta cheese with the fresh baby spinach, stirring until the spinach is evenly distributed.

• 6

  In a small individual-sized baking dish, spread a thin layer of the beef sauce on the bottom, then place one lasagna noodle on top.

• 7

  Spread the ricotta and spinach mixture over the first noodle, add the second noodle, and top with the remaining beef sauce.

• 8

  Sprinkle the grated parmesan cheese over the top and bake for 15-20 minutes until the edges are bubbling and the cheese is golden.