NUTRITION

SERVINGS

INGREDIENTS

5 oz Grass-fed ground beef (93% lean)

1.5 sheets Whole grain lasagna noodles

2 tbsp Part-skim ricotta cheese

0.5 oz Part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

0.5 cup Organic tomato puree

1 cup Organic baby spinach

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Extra virgin olive oil

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the lasagna noodles in a pot of boiling water until al dente, then drain and set aside on a non-stick surface.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent.

• 4

  Add the ground beef, sea salt, black pepper, and oregano to the skillet, browning the meat until fully cooked.

• 5

  Stir the tomato puree into the beef mixture and let it simmer for 3 minutes to meld the flavors.

• 6

  In a small bowl, combine the ricotta cheese with the chopped baby spinach.

• 7

  In a small oven-safe baking dish, layer a small amount of meat sauce, followed by a piece of noodle, and a layer of the ricotta-spinach mixture.

• 8

  Repeat the layers until all ingredients are used, finishing with a layer of meat sauce topped with mozzarella and parmesan.

• 9

  Bake for 20 minutes until the cheese is melted, golden, and the sauce is bubbling around the edges.