NUTRITION

SERVINGS

INGREDIENTS

4 oz ground beef 93% lean

0.5 cup tomato puree

0.25 cup part-skim ricotta cheese

0.5 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1.5 sheets whole wheat lasagna noodles

0.5 cup fresh spinach

0.25 cup yellow onion

1 clove garlic

1 tsp olive oil

0.25 large egg

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and prepare a small individual-sized baking dish.

• 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 sauté the diced onion and minced garlic until translucent.

• 4

  Add the ground beef to the skillet, browning it completely while breaking it into small crumbles.

• 5

  Stir in the tomato puree, dried oregano, sea salt, and black pepper, then simmer for 5 minutes.

• 6

  In a small bowl, combine the ricotta cheese, whisked egg, and chopped fresh spinach until well mixed.

• 7

  Spread a spoonful of the meat sauce on the bottom of the baking dish, followed by a portion of the lasagna noodle trimmed to fit.

• 8

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

• 9

  Top with the remaining meat sauce, shredded mozzarella, and grated parmesan cheese.

• 10

  Bake for 20-25 minutes until the cheese is bubbly and the edges are golden brown.