NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

1.5 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

1 large egg white

0.5 cup no-sugar-added marinara sauce

0.5 oz part-skim mozzarella cheese

1 cup fresh baby spinach

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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 to cool slightly.

• 3

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

• 4

  Stir the marinara sauce and fresh baby spinach into the beef, simmering for 2 minutes until the spinach is wilted.

• 5

  In a small mixing bowl, whisk together the ricotta cheese, egg white, and dried oregano until well combined and smooth.

• 6

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

• 7

  Place half of a noodle (cut to fit) over the sauce, followed by half of the ricotta mixture and another layer of meat sauce.

• 8

  Repeat the layers with the remaining noodles, ricotta, and sauce, finishing with the meat sauce on top.

• 9

  Sprinkle the shredded mozzarella cheese evenly over the top layer.

• 10

  Bake for 20-25 minutes until the sauce is bubbling and the cheese has turned a light golden brown.