NUTRITION

SERVINGS

INGREDIENTS

5.5 oz 93% lean ground beef

0.5 cup no-sugar-added marinara sauce

2 tbsp part-skim ricotta cheese

1 oz shredded part-skim mozzarella cheese

1 sheet whole wheat lasagna noodle

1 cup fresh baby spinach

2 tbsp diced yellow onion

1 tsp minced garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  Boil the whole wheat lasagna noodle in salted water according to package directions until al dente, then drain and set aside.

• 3

  Heat olive oil in a skillet over medium heat and sauté the diced onion and minced garlic for 2-3 minutes until fragrant.

• 4

  Add the ground beef to the skillet, seasoning with sea salt and black pepper, and cook until browned; drain any excess fat.

• 5

  Stir in the baby spinach until wilted, then pour in 0.25 cup of the marinara sauce to combine.

• 6

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

• 7

  In a small individual baking dish, spread 1 tablespoon of the remaining marinara on the bottom.

• 8

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

• 9

  Layer a piece of noodle, half the beef mixture, and half the ricotta; repeat the layers once more.

• 10

  Top with the final piece of noodle, the remaining marinara, and the shredded mozzarella cheese.

• 11

  Bake for 15-20 minutes until the cheese is melted and the edges are golden and bubbly.