NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% Lean ground beef

1.5 sheets Whole wheat lasagna noodles

0.5 cup Tomato puree

3 tbsp Part-skim ricotta cheese

0.75 oz Part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

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

  In a small skillet over medium heat, brown the lean ground beef with minced garlic, sea salt, and black pepper until fully cooked.

• 3

  Stir the tomato puree and dried oregano into the cooked beef and simmer for 2 minutes.

• 4

  In a small bowl, finely chop the fresh baby spinach and stir it into the ricotta cheese.

• 5

  Boil the whole wheat lasagna sheets according to package instructions until al dente, then drain and cut or break them to fit your individual baking dish.

• 6

  Spread a thin layer of the meat sauce at the bottom of a small oven-safe baking dish.

• 7

  Layer with a piece of noodle, half of the ricotta-spinach mixture, and another layer of meat sauce.

• 8

  Repeat the layers, finishing with the remaining meat sauce on top.

• 9

  Sprinkle the shredded mozzarella and grated parmesan evenly over the top.

• 10

  Bake for 15-20 minutes until the cheese is melted and the edges are bubbling.