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 oz shredded mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup tomato puree

2 tbsp yellow onion

1 clove garlic

0.5 cup fresh spinach

0.25 tsp dried oregano

0.25 tsp dried basil

0.25 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  In a non-stick skillet over medium heat, brown the ground beef with the diced yellow onion and minced garlic until the meat is fully cooked and onions are translucent.

• 4

  Stir the tomato puree, dried oregano, dried basil, sea salt, and black pepper into the skillet; lower the heat and simmer for 5-7 minutes.

• 5

  In a small mixing bowl, combine the part-skim ricotta cheese with the fresh spinach, stirring until the greens are evenly distributed.

• 6

  Spread a thin layer of the beef bolognese sauce on the bottom of a small, individual-sized oven-safe baking dish.

• 7

  Place half of a lasagna noodle sheet over the sauce, followed by half of the ricotta-spinach mixture and another layer of meat sauce.

• 8

  Repeat the layering process with the remaining noodles, ricotta mixture, and meat sauce, ensuring the top layer is sauce.

• 9

  Evenly sprinkle the shredded mozzarella and grated parmesan cheese over the top of the lasagna.

• 10

  Cover the dish with foil and bake for 20 minutes; remove the foil and bake for an additional 10 minutes until the cheese is melted and golden brown.