NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

1.5 sheets whole wheat lasagna noodles

2 tbsp part-skim ricotta cheese

0.5 oz shredded mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup no-sugar-added marinara sauce

1 cup fresh baby spinach

1 clove garlic

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

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

• 3

  In a non-stick skillet over medium heat, brown the ground beef with minced garlic, sea salt, black pepper, and dried oregano until fully cooked.

• 4

  Add the fresh baby spinach to the skillet and stir for 1-2 minutes until the leaves are just wilted.

• 5

  In a small oven-safe baking dish, spread a thin layer of marinara sauce on the bottom.

• 6

  Place a portion of the noodles down, followed by half of the beef and spinach mixture, and dollops of ricotta cheese.

• 7

  Repeat the layers with the remaining noodles, beef mixture, and sauce.

• 8

  Top the lasagna with shredded mozzarella and grated parmesan cheese.

• 9

  Bake for 20 minutes, or until the sauce is bubbling and the cheese on top has melted into a golden crust.