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

0.5 cup Marinara sauce (no sugar added)

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  In a non-stick skillet over medium heat, brown the ground beef while breaking it into small crumbles.

• 4

  Mince the garlic and add it to the skillet along with the sea salt, black pepper, and dried oregano, sautéing for 1-2 minutes until fragrant.

• 5

  Add the fresh baby spinach to the beef mixture and stir until the leaves are just wilted, then remove from heat.

• 6

  In a small individual-sized baking dish, spread 2 tablespoons of the marinara sauce across the bottom.

• 7

  Cut the cooked lasagna noodles to fit the dimensions of your dish and place one layer of noodle over the sauce.

• 8

  Spread half of the beef and spinach mixture over the noodle, followed by half of the ricotta cheese and another layer of sauce.

• 9

  Repeat the layers with the remaining noodle, beef mixture, and ricotta, finishing with the remaining marinara sauce.

• 10

  Sprinkle the shredded mozzarella cheese over the top and bake for 18-20 minutes until the cheese is melted and the sauce is bubbling.