NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

1.5 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

1 oz part-skim mozzarella cheese

0.5 cup tomato puree

1 cup fresh spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Bring a pot of salted water to a boil and cook the lasagna noodles until al dente, then drain and set aside.

• 3

  Mince the garlic and roughly chop the fresh spinach.

• 4

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

• 5

  Add the ground beef to the skillet, seasoning with sea salt, black pepper, and dried oregano; cook until browned and crumbled.

• 6

  Stir the tomato puree into the beef and simmer on low for 5 minutes to allow flavors to meld.

• 7

  In a small mixing bowl, combine the ricotta cheese with the chopped spinach.

• 8

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

• 9

  Layer with half a noodle (cut to fit), half of the ricotta mixture, and a portion of the meat sauce.

• 10

  Repeat the layers, finishing with the remaining meat sauce and a topping of shredded mozzarella cheese.

• 11

  Bake for 20-25 minutes until the cheese is melted and the edges are bubbling.

• 12

  Let the lasagna rest for 5 minutes before serving to allow the layers to set.