NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground beef (93% lean)

1 sheet Whole wheat lasagne noodles

0.25 cup Part-skim ricotta cheese

1 oz Shredded mozzarella cheese

0.5 cup Tomato puree

1 cup Fresh baby spinach

0.25 cup Yellow onion

1 clove Garlic

0 tsp Extra virgin olive oil

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

• 2

  Cook the whole wheat lasagne noodles in boiling water until al dente, then drain and set aside.

• 3

  In a skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until translucent.

• 4

  Add the ground beef to the skillet, browning it thoroughly while breaking it into small crumbles.

• 5

  Stir in the tomato puree, dried oregano, sea salt, and black pepper, then add the baby spinach and cook until wilted.

• 6

  Spread a small amount of meat sauce in the bottom of the dish, then layer with one noodle, half the ricotta, and more sauce.

• 7

  Add the second noodle, the remaining ricotta, and the rest of the meat sauce, then top evenly with shredded mozzarella.

• 8

  Bake for 20-25 minutes until the cheese is melted and the edges are bubbling and golden brown.