NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% Lean ground beef

1.5 sheet Whole wheat lasagna noodles

0.25 cup Part-skim ricotta cheese

0.5 oz Shredded mozzarella cheese

0.5 cup Low-sodium marinara sauce

1 cup Fresh baby spinach

1 tbsp Yellow onion

1 clove Garlic

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

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

• 3

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

• 4

  Add the lean ground beef to the skillet, seasoning with sea salt, black pepper, and half of the dried oregano; cook until fully browned.

• 5

  Stir in the fresh baby spinach and cook for 1-2 minutes until just wilted, then remove the skillet from the heat.

• 6

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

• 7

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

• 8

  Layer half of a lasagna noodle, followed by half of the beef and spinach mixture, a dollop of ricotta, and a spoonful of sauce.

• 9

  Repeat the layers until all ingredients are used, finishing with a final layer of marinara sauce and the shredded mozzarella cheese.

• 10

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

• 11

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