NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

0.25 cup part-skim ricotta cheese

0.75 oz shredded part-skim mozzarella cheese

1 tbsp grated parmesan cheese

2 whole whole-wheat lasagna noodles

0.5 cup tomato puree

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp dried oregano

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Heat the olive oil in a skillet over medium-high heat and brown the ground beef until no pink remains.

• 4

  Stir the tomato puree, dried oregano, garlic powder, sea salt, and black pepper into the beef and simmer for 5 minutes.

• 5

  In a small mixing bowl, combine the ricotta cheese and fresh baby spinach, stirring until the spinach is evenly distributed.

• 6

  In a small individual-sized baking dish, spread a thin layer of the meat sauce on the bottom.

• 7

  Place one noodle (cut to fit the dish) over the sauce, followed by half of the ricotta-spinach mixture and another layer of meat sauce.

• 8

  Repeat the layering with the remaining noodle, ricotta mixture, and meat sauce.

• 9

  Top the final layer with shredded mozzarella and grated parmesan cheese.

• 10

  Bake for 15 to 20 minutes until the cheese is melted and the edges are golden brown.