NUTRITION

SERVINGS

INGREDIENTS

4 oz ground beef (93% lean)

1.5 sheet whole wheat lasagna noodles

2 tbsp part-skim ricotta cheese

0.5 oz shredded mozzarella cheese

0.5 cup marinara sauce (no sugar added)

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 whole garlic clove

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

  Boil the whole wheat lasagna noodles in salted water according to package directions until al dente, then drain and set aside.

• 3

  In a medium skillet over medium heat, add the olive oil and sauté the diced yellow onion until translucent, about 4 minutes.

• 4

  Add the minced garlic and ground beef to the skillet, breaking the meat apart with a spoon until fully browned and cooked through.

• 5

  Stir in the marinara sauce, dried oregano, sea salt, and black pepper; simmer on low for 5 minutes.

• 6

  In a small bowl, stir together the ricotta cheese and the fresh baby spinach until well combined.

• 7

  In a small individual-sized baking dish, spread a spoonful of the meat sauce on the bottom, followed by half a noodle (cut to fit), a layer of the ricotta-spinach mixture, and more sauce.

• 8

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

• 9

  Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is melted and golden.