NUTRITION

SERVINGS

INGREDIENTS

4 oz ground beef (93% lean)

2 sheet whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

0.5 oz part-skim mozzarella cheese

0.5 cup tomato puree

1 cup fresh spinach

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the whole wheat lasagna noodles in boiling water according to package directions until al dente, then drain and set aside.

• 3

  In a small skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant.

• 4

  Add the ground beef to the skillet, seasoning with half of the salt and pepper. Brown the meat thoroughly, breaking it into small crumbles.

• 5

  Stir in the tomato puree and dried oregano. Lower the heat and let the meat sauce simmer for 5-7 minutes to develop flavor.

• 6

  In a small bowl, finely chop the fresh spinach and mix it with the ricotta cheese, fresh parsley, and the remaining salt and pepper.

• 7

  In a small oven-safe loaf pan or personal baking dish, spread a thin layer of meat sauce on the bottom.

• 8

  Layer one noodle (trimmed to fit if necessary), half of the ricotta-spinach mixture, and a portion of the meat sauce.

• 9

  Repeat the layer with the second noodle, the remaining ricotta mixture, and the rest of the meat sauce.

• 10

  Top with the shredded mozzarella cheese and bake for 20-25 minutes until the cheese is bubbly and golden brown.

• 11

  Let the lasagna rest for 5 minutes before serving to allow the layers to set.