NUTRITION

SERVINGS

INGREDIENTS

3.5 oz 93% lean ground beef

2 whole whole-wheat lasagna noodles

0.25 cup part-skim ricotta cheese

0.5 oz shredded part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup tomato puree

0.25 cup diced yellow onion

1 clove minced garlic

0.5 cup fresh baby spinach

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Boil the whole-wheat lasagna noodles in a pot of water until al dente, then drain and set them aside on a piece of parchment paper to prevent sticking.

• 3

  Heat the olive oil in a medium skillet over medium heat and sauté the diced yellow onion and minced garlic until they become translucent and aromatic.

• 4

  Add the lean ground beef to the skillet and cook until fully browned, breaking it into small crumbles as it cooks.

• 5

  Stir in the tomato puree, dried oregano, sea salt, and black pepper, then add the fresh baby spinach and stir until the leaves are just wilted.

• 6

  In a small mixing bowl, stir together the part-skim ricotta cheese and half of the grated parmesan cheese.

• 7

  Spread two tablespoons of the beef and tomato sauce across the bottom of a small, individual-sized oven-safe baking dish.

• 8

  Place one lasagna noodle over the sauce, trimming to fit if necessary, then spread half of the ricotta mixture and half of the remaining beef sauce over it.

• 9

  Repeat the layer with the second noodle, the rest of the ricotta mixture, and the remaining beef sauce.

• 10

  Top the lasagna evenly with the shredded mozzarella and the remaining grated parmesan cheese.

• 11

  Bake for 20 to 25 minutes until the cheese is melted, golden brown, and the sauce is bubbling around the edges.