NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground beef (93% lean)

1.5 sheets Whole grain lasagna noodles

3 tbsp Part-skim ricotta cheese

0.75 oz Shredded mozzarella cheese

1 tbsp Grated parmesan cheese

0.5 cup Low-sodium tomato sauce

1 cup Fresh baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small individual-sized baking dish with a touch of olive oil.

• 2

  In a medium skillet over medium-high heat, brown the ground beef with the minced garlic until the meat is cooked through and no longer pink.

• 3

  Stir in the tomato sauce, sea salt, black pepper, and dried oregano, then reduce heat and simmer for 5 minutes to meld the flavors.

• 4

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

• 5

  In a small mixing bowl, combine the part-skim ricotta cheese with the fresh baby spinach, stirring until the spinach is evenly distributed.

• 6

  Spread a spoonful of the meat sauce onto the bottom of the prepared baking dish, then place a piece of lasagna noodle on top (break to fit if necessary).

• 7

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

• 8

  Top with the remaining meat sauce, then sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top.

• 9

  Bake for 20 minutes until the cheese is melted and bubbling, then let it rest for 5 minutes before serving.