NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

2 sheet whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

0.5 oz part-skim mozzarella cheese

0.5 cup no-sugar-added marinara sauce

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

0.25 tsp dried oregano

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

0.5 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Stir the marinara sauce, garlic powder, dried oregano, sea salt, and black pepper into the beef and simmer for 3 minutes.

• 5

  In a small bowl, combine the part-skim ricotta cheese with the fresh baby spinach until well incorporated.

• 6

  Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.

• 7

  Cut the cooked lasagna noodles in half to create four smaller sheets for layering.

• 8

  Place one noodle piece over the sauce, followed by a layer of the ricotta-spinach mixture and more meat sauce.

• 9

  Repeat the layers until all ingredients are used, finishing with a final layer of meat sauce.

• 10

  Sprinkle the shredded mozzarella and grated parmesan evenly over the top layer.

• 11

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