NUTRITION

SERVINGS

INGREDIENTS

4.5 oz 93% lean ground beef

1.5 sheets Whole wheat lasagna noodles

0.5 cup No-sugar-added marinara sauce

3 tbsp Part-skim ricotta cheese

0.75 oz Part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the lasagna noodles in a pot of boiling salted water until al dente, then drain and lay them flat on parchment paper.

• 3

  In a skillet over medium heat, brown the ground beef with minced garlic, sea salt, black pepper, and dried oregano until fully cooked.

• 4

  Add the fresh baby spinach to the skillet and stir for 1-2 minutes until just wilted, then remove from heat.

• 5

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

• 6

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

• 7

  Cut the lasagna noodles in half; place one half-sheet over the sauce, then top with one-third of the beef and spinach mixture and a dollop of the ricotta mixture.

• 8

  Repeat the layers twice more, finishing with the remaining marinara sauce, mozzarella cheese, and the rest of the parmesan cheese on top.

• 9

  Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly browned.