NUTRITION

SERVINGS

INGREDIENTS

5 oz Grass-fed ground beef (93% lean)

1.5 sheets Whole grain lasagna noodles

0.5 cup Organic marinara sauce (no sugar added)

3 tbsp Part-skim ricotta cheese

0.75 oz Low-moisture part-skim mozzarella cheese

1 cup Organic baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F. Cook the lasagna noodles in boiling water according to package directions until al dente, then drain and set aside.

• 2

  In a skillet over medium heat, add the olive oil and sauté the minced garlic for 30 seconds until it becomes fragrant.

• 3

  Add the ground beef, sea salt, black pepper, and half of the dried oregano to the skillet, browning the meat thoroughly until no pink remains.

• 4

  Stir the baby spinach into the beef mixture until just wilted, then remove the skillet from the heat.

• 5

  In a small bowl, combine the ricotta cheese with the remaining dried oregano and stir until well mixed.

• 6

  Spread a spoonful of the marinara sauce on the bottom of a small oven-safe baking dish to prevent sticking.

• 7

  Layer half a lasagna noodle (cut to fit), followed by half of the beef and spinach mixture, a dollop of the ricotta mixture, and a layer of marinara.

• 8

  Repeat the layers, finishing with the remaining noodle, the rest of the marinara sauce, and a sprinkle of shredded mozzarella cheese.

• 9

  Bake for 20 to 25 minutes until the sauce is bubbling and the cheese on top is melted and lightly golden.