NUTRITION

SERVINGS

INGREDIENTS

4.5 oz 93% lean ground beef

1.5 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

0.5 cup tomato puree

0.5 oz part-skim mozzarella cheese

1 cup fresh baby spinach

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

PREPARATION

• 1

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

• 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 softened and fragrant.

• 4

  Add the ground beef to the skillet, browning it thoroughly while breaking it into small crumbles.

• 5

  Stir in the tomato puree, fresh spinach, half of the oregano, salt, and pepper, simmering until the spinach is fully wilted.

• 6

  In a small bowl, combine the ricotta cheese with the remaining dried oregano.

• 7

  Spread a thin layer of the beef sauce at the bottom of the baking dish, followed by a layer of noodles (cut to fit) and a dollop of ricotta.

• 8

  Repeat the layers until all ingredients are used, finishing with a sprinkle of shredded mozzarella cheese.

• 9

  Bake for 20 minutes until the edges are bubbling and the cheese on top is lightly golden.