NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

1.5 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

2 tbsp shredded mozzarella cheese

0.5 cup tomato puree

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a non-stick skillet over medium-high heat, brown the ground beef until no pink remains, seasoning with the sea salt, black pepper, and garlic powder.

• 3

  While the beef cooks, boil the whole wheat lasagna noodles in salted water until al dente, then drain and set aside on a non-stick surface.

• 4

  In a small mixing bowl, combine the part-skim ricotta cheese with the dried oregano until well incorporated.

• 5

  In a small individual-sized baking dish, spread 2 tablespoons of the tomato puree across the bottom to prevent sticking.

• 6

  Place a layer of noodles (cut to fit the dish) over the sauce, then top with half of the cooked beef, half of the baby spinach, and half of the ricotta mixture.

• 7

  Repeat the layering process with the remaining noodles, beef, spinach, and ricotta.

• 8

  Spread the remaining tomato puree over the top layer and sprinkle evenly with shredded mozzarella and grated parmesan cheese.

• 9

  Cover the dish with foil and bake for 15 minutes; remove the foil and bake for an additional 5-7 minutes until the cheese is melted and slightly golden.