NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

2 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

0.5 cup no-sugar-added marinara sauce

0.5 oz shredded part-skim mozzarella cheese

1 cup fresh baby spinach

1 tsp extra virgin olive oil

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 a pot of water and cook the lasagna noodles until al dente, then drain and set aside.

• 3

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

• 4

  Add the ground beef to the skillet, seasoning with salt, pepper, and half of the oregano, cooking until fully browned.

• 5

  Stir the fresh baby spinach into the beef mixture until just wilted, then remove from heat.

• 6

  In a small bowl, stir the ricotta cheese with the remaining dried oregano.

• 7

  In a small oven-safe baking dish, spread a thin layer of marinara sauce on the bottom.

• 8

  Layer one noodle (cut to fit if necessary), half of the beef and spinach mixture, half of the ricotta, and a bit more sauce.

• 9

  Repeat the layer with the second noodle and remaining beef and ricotta.

• 10

  Top with the remaining marinara sauce and the shredded mozzarella cheese.

• 11

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