NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% Lean ground beef

1.5 sheets Whole wheat lasagna noodles

0.25 cup Part-skim ricotta cheese

0.75 oz Shredded mozzarella cheese

1 tbsp Grated parmesan cheese

0.5 cup No-sugar-added marinara sauce

0.5 cup Fresh spinach

0.5 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 the whole wheat lasagna noodles in salted water until al dente, then drain and set aside on parchment paper to prevent sticking.

• 3

  In a skillet over medium heat, add the olive oil and minced garlic, sautéing for 30 seconds until fragrant.

• 4

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

• 5

  Stir the marinara sauce and chopped fresh spinach into the beef, simmering for 3 minutes until the spinach is wilted.

• 6

  In a small bowl, stir together the ricotta cheese and half of the parmesan cheese.

• 7

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

• 8

  Layer with half of a noodle (cut to fit), followed by a layer of the ricotta mixture and more meat sauce.

• 9

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

• 10

  Sprinkle the shredded mozzarella and the remaining parmesan over the top.

• 11

  Bake for 20-25 minutes until the cheese is melted and the edges are bubbling and golden brown.

• 12

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