NUTRITION

SERVINGS

INGREDIENTS

3 oz 93% lean ground beef

2 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

0.75 oz part-skim mozzarella cheese

0.5 cup no-sugar-added tomato sauce

1 cup fresh baby spinach

0.5 large egg

1 tbsp yellow onion

1 clove garlic

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 and lightly grease a small individual-sized baking dish.

• 2

  Boil the whole wheat lasagna noodles in a pot of salted water until al dente, then drain and set aside on a non-stick surface.

• 3

  In a small skillet, heat the olive oil over medium heat and sauté the minced onion and garlic until fragrant and translucent.

• 4

  Add the ground beef to the skillet along with the sea salt, black pepper, and dried oregano, browning the meat until it is fully cooked through.

• 5

  Pour the tomato sauce into the skillet with the beef, stirring to combine, and let it simmer on low for about 5 minutes.

• 6

  In a small bowl, whisk the egg and then measure out half; mix it with the ricotta cheese and the finely chopped fresh baby spinach.

• 7

  Spread a small spoonful of the meat sauce on the bottom of the baking dish, then top with one noodle sheet (trimmed to fit if necessary).

• 8

  Spread half of the ricotta mixture over the noodle, followed by half of the remaining meat sauce.

• 9

  Add the second noodle sheet, the rest of the ricotta mixture, and the remaining meat sauce.

• 10

  Top the lasagna with the shredded mozzarella cheese and bake for 20-25 minutes until the cheese is melted and bubbly.