NUTRITION

SERVINGS

INGREDIENTS

5 oz ground beef (93% lean)

1.5 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

0.5 oz part-skim shredded mozzarella cheese

1 tbsp grated Parmesan cheese

0.5 cup tomato sauce

0.5 cup fresh spinach

1 tbsp yellow onion

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 whole wheat lasagna noodles in a pot of boiling water until al dente, then drain and set aside.

• 3

  In a non-stick skillet over medium heat, sauté the diced yellow onion and minced garlic until fragrant, about 2 minutes.

• 4

  Add the ground beef to the skillet, seasoning with sea salt and black pepper, and cook until browned; drain any excess fat.

• 5

  Stir the tomato sauce, dried oregano, and fresh spinach into the beef mixture, simmering until the spinach has wilted.

• 6

  In a small bowl, combine the ricotta cheese with half of the grated Parmesan cheese.

• 7

  In a small oven-safe baking dish, spread a spoonful of the meat sauce on the bottom, followed by a layer of noodles (break them to fit if necessary).

• 8

  Spread the ricotta mixture over the noodles, then add another layer of meat sauce and noodles.

• 9

  Finish with a final layer of meat sauce, then sprinkle the shredded mozzarella and the remaining Parmesan on top.

• 10

  Bake for 20 minutes until the cheese is melted and the edges are slightly crisp.