NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

2 sheets whole wheat lasagna noodles

2 tbsp part-skim ricotta cheese

2 tbsp shredded part-skim mozzarella cheese

0.5 cup tomato puree

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 375°F and boil lasagna noodles in salted water until al dente, then drain and set aside.

• 2

  Sauté diced onion and minced garlic in olive oil over medium heat until softened and fragrant.

• 3

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

• 4

  Stir in tomato puree and baby spinach, simmering for 3 minutes until the spinach is fully wilted.

• 5

  In a small bowl, stir the ricotta cheese with a pinch of black pepper until smooth.

• 6

  Spread a spoonful of meat sauce in a small baking dish, then layer one noodle, half the ricotta, and half the remaining sauce.

• 7

  Add the second noodle, the rest of the ricotta, and the remaining sauce, then top with mozzarella and parmesan.

• 8

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