NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

2 sheets whole wheat lasagna noodles

0.2 cup part-skim ricotta cheese

0.75 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup no-sugar-added marinara sauce

0.5 cup fresh baby spinach

1 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 and lightly grease a small individual baking dish.

• 2

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

• 3

  In a medium skillet, heat the olive oil over medium heat and sauté the minced garlic for 30 seconds.

• 4

  Add the ground beef, sea salt, black pepper, and dried oregano to the skillet, cooking until the beef is fully browned.

• 5

  Stir in the marinara sauce and fresh baby spinach, simmering for 2-3 minutes until the spinach is wilted.

• 6

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

• 7

  Spread a spoonful of the meat sauce on the bottom of the baking dish, then place one noodle (trimmed to fit) on top.

• 8

  Layer half of the ricotta mixture over the noodle, followed by more meat sauce.

• 9

  Add the second noodle, the remaining ricotta mixture, and the rest of the meat sauce.

• 10

  Top with the mozzarella cheese and the remaining parmesan, then bake for 20 minutes until the cheese is melted and golden.