NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% Lean Ground Beef

1 pieces Whole Wheat Lasagna Noodles

0.25 cup Part-Skim Ricotta Cheese

0.5 oz Part-Skim Mozzarella Cheese

0.5 cup Tomato Puree

1 cup Fresh Baby Spinach

0.25 cup Yellow Onion

1 clove Garlic

1 tbsp Parmesan Cheese

1 tsp Dried Oregano

0.25 tsp Sea Salt

0.25 tsp Black Pepper

0 tsp Extra Virgin Olive Oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small, individual-sized baking dish.

• 2

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

• 3

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

• 4

  Add the ground beef to the skillet, seasoning with sea salt and black pepper, and cook until fully browned.

• 5

  Stir the tomato puree and dried oregano into the beef mixture and simmer for 5 minutes to meld the flavors.

• 6

  In a small bowl, mix the part-skim ricotta cheese with the fresh baby spinach until well combined.

• 7

  Spread a thin layer of meat sauce in the bottom of the baking dish, then top with a noodle piece, half the ricotta-spinach mixture, and a sprinkle of mozzarella.

• 8

  Repeat the layers, finishing with the remaining meat sauce, mozzarella, and the grated parmesan cheese.

• 9

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