NUTRITION

SERVINGS

INGREDIENTS

4.5 oz 93% Lean Ground Beef

1.5 sheets Whole Wheat Lasagna Noodles

3 tbsp Part-Skim Ricotta Cheese

2 tbsp Egg Whites

0.75 oz Part-Skim Mozzarella Cheese

0.5 cup No-Sugar-Added Marinara Sauce

1 cup Fresh Baby Spinach

0.25 tsp Sea Salt

0.25 tsp Black Pepper

0.25 tsp Dried Oregano

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small, oven-safe baking dish with a touch of olive oil.

• 2

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

• 3

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

• 4

  In a small mixing bowl, stir together the part-skim ricotta cheese, egg whites, and the finely chopped baby spinach until well combined.

• 5

  Spread two tablespoons of the marinara sauce on the bottom of the baking dish, then place a layer of noodles on top, trimming them to fit the dish.

• 6

  Layer half of the cooked ground beef over the noodles, followed by half of the ricotta mixture and another thin layer of marinara sauce.

• 7

  Repeat the layering process with the remaining noodles, beef, and ricotta, then finish with the rest of the marinara sauce and a sprinkle of part-skim mozzarella.

• 8

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

• 9

  Allow the lasagna to rest for 5 minutes before slicing to ensure the layers stay intact.