NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

1.25 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

1 oz shredded mozzarella cheese

0.5 cup marinara sauce

1 cup fresh baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  In a skillet over medium heat, add the olive oil and minced garlic, sautéing for 1 minute until fragrant.

• 4

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

• 5

  Stir the fresh baby spinach into the beef until wilted, then pour in the marinara sauce and simmer for 2 minutes.

• 6

  In a small bowl, mix the part-skim ricotta cheese with the chopped fresh parsley.

• 7

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

• 8

  Place a portion of the lasagna noodles over the sauce, followed by a layer of the ricotta mixture and a sprinkle of mozzarella.

• 9

  Repeat the layers until all ingredients are used, finishing with a final layer of sauce and the remaining mozzarella cheese.

• 10

  Bake for 20-25 minutes until the cheese is melted, bubbly, and slightly golden on top.