NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground beef (93% lean)

1.5 sheets Whole wheat lasagna noodles

0.25 cup Part-skim ricotta cheese

0.5 cup Low-sugar marinara sauce

1 cup Fresh baby spinach

1 tbsp Grated parmesan cheese

1 large Egg white

0.5 tsp Extra virgin olive oil

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

  Boil the whole wheat lasagna noodles in salted water until al dente, then drain and set aside on a non-stick surface.

• 3

  In a skillet, heat the extra virgin olive oil over medium heat and sauté the minced garlic until fragrant.

• 4

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

• 5

  In a small mixing bowl, combine the part-skim ricotta cheese, egg white, and finely chopped baby spinach until the mixture is well incorporated.

• 6

  Spread a thin layer of marinara sauce in the bottom of a small individual baking dish, followed by a layer of noodles.

• 7

  Spread half of the cooked beef and half of the ricotta-spinach mixture over the noodles, then repeat the layers once more.

• 8

  Top the final layer with the remaining marinara sauce and a sprinkle of grated parmesan cheese.

• 9

  Bake for 25-30 minutes until the cheese is melted and the sauce is bubbling around the edges.