NUTRITION

SERVINGS

INGREDIENTS

5 oz 96% lean ground beef

1.5 sheets whole wheat lasagna noodles

3 tbsp part-skim ricotta cheese

0.75 oz shredded part-skim mozzarella cheese

0.5 cup tomato puree

1 cup fresh spinach

1 tbsp minced garlic

2 tbsp diced yellow onion

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

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

• 4

  Add the lean ground beef to the skillet, seasoning with sea salt, black pepper, and dried oregano. Cook until browned and crumbled.

• 5

  Stir in the tomato puree to the beef mixture and let it simmer on low for 5 minutes to meld the flavors.

• 6

  In a small bowl, finely chop the fresh spinach and mix it thoroughly with the part-skim ricotta cheese.

• 7

  In a small individual-sized baking dish, spread a thin layer of the meat sauce on the bottom.

• 8

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

• 9

  Repeat the layers until all ingredients are used, finishing with a final layer of meat sauce.

• 10

  Sprinkle the shredded mozzarella cheese evenly over the top.

• 11

  Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.

• 12

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