NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

1 sheet whole wheat lasagna noodle

3 tbsp part-skim ricotta cheese

0.5 cup no-sugar-added marinara sauce

1 tbsp shredded part-skim mozzarella cheese

0.5 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the lasagna noodle in a pot of boiling salted water until al dente, then drain and set aside on a clean surface.

• 3

  In a medium non-stick skillet over medium-high heat, brown the ground beef until fully cooked and no pink remains.

• 4

  Add the minced garlic, sea salt, black pepper, and dried oregano to the beef, sautéing for 1 minute until the spices are fragrant.

• 5

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

• 6

  In a small bowl, stir the ricotta cheese until it is creamy and smooth.

• 7

  Spread 2 tablespoons of the marinara sauce onto the bottom of a small individual-sized baking dish.

• 8

  Cut the cooked lasagna noodle into three equal pieces to fit your baking dish.

• 9

  Place one piece of the noodle over the sauce, followed by half of the beef and spinach mixture, a dollop of ricotta, and a spoonful of marinara.

• 10

  Repeat the layer with the second piece of noodle, the remaining beef mixture, the remaining ricotta, and more sauce.

• 11

  Top with the final piece of noodle, the rest of the marinara sauce, and a sprinkle of shredded mozzarella cheese.

• 12

  Bake for 15-20 minutes until the cheese is melted and the edges of the lasagna are bubbling.