NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

2 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

2 tbsp part-skim shredded mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup no-sugar-added marinara sauce

1 cup fresh baby spinach

1 tbsp yellow onion

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

  Bring a pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente, then drain and set aside.

• 3

  In a non-stick skillet over medium-high heat, brown the ground beef with the diced onion and minced garlic until the meat is fully cooked and onions are translucent.

• 4

  Stir in the marinara sauce, dried oregano, sea salt, and black pepper into the beef mixture, then let it simmer for 5 minutes.

• 5

  In a small bowl, finely chop the fresh baby spinach and stir it into the ricotta cheese until well combined.

• 6

  In a small individual-sized baking dish, spread a thin layer of the meat sauce on the bottom.

• 7

  Place one lasagna noodle over the sauce (trim to fit if necessary), then spread half of the ricotta-spinach mixture over the noodle.

• 8

  Add another layer of meat sauce, followed by the second noodle, the remaining ricotta mixture, and the rest of the meat sauce.

• 9

  Top the lasagna evenly with shredded mozzarella and grated parmesan cheese.

• 10

  Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.

• 11

  Allow the lasagna to rest for 5 minutes before serving to let the layers set.