NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

1 sheet whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

2 tbsp shredded mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup tomato puree

0.25 cup diced yellow onion

1 clove minced garlic

0.5 cup fresh baby spinach

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat oven to 375°F.

• 2

  Cook lasagna noodles according to package directions until al dente; drain and set aside.

• 3

  In a skillet over medium heat, add olive oil and sauté onions and garlic until fragrant.

• 4

  Add ground beef to the skillet, seasoning with sea salt and black pepper, and brown until fully cooked.

• 5

  Stir in the tomato puree and dried oregano, simmering for 5 minutes before folding in the baby spinach until wilted.

• 6

  In a small bowl, mix the ricotta cheese with half of the parmesan cheese.

• 7

  In a small individual baking dish, spread a spoonful of meat sauce on the bottom.

• 8

  Layer with one noodle (cut to fit), half of the ricotta mixture, and a portion of the meat sauce.

• 9

  Repeat the layers with the remaining noodle, ricotta, and sauce.

• 10

  Top with shredded mozzarella and the remaining parmesan cheese.

• 11

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