NUTRITION

SERVINGS

INGREDIENTS

5 oz ground beef 93% lean

1 sheet whole wheat lasagna noodles

0.17 cup part-skim ricotta cheese

0.5 cup tomato puree

1 cup fresh baby spinach

0.25 cup yellow onion

1 clove garlic

1 tbsp parmesan cheese

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).

• 2

  Cook the whole wheat lasagna noodles in boiling water until al dente, then drain and set aside.

• 3

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

• 4

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

• 5

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

• 6

  In a small mixing bowl, stir together the part-skim ricotta cheese and the fresh baby spinach until well combined.

• 7

  Spread a spoonful of the meat sauce onto the bottom of a small individual-sized baking dish.

• 8

  Place one lasagna noodle over the sauce, then spread half of the ricotta-spinach mixture on top, followed by another layer of meat sauce.

• 9

  Repeat the layers with the second noodle, the remaining ricotta mixture, and the rest of the meat sauce.

• 10

  Sprinkle the parmesan cheese over the top and bake for 20 minutes until the sauce is bubbly and the cheese is golden.