NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

0.25 cup part-skim ricotta cheese

1 whole whole grain lasagna noodles

0.5 cup no-sugar-added marinara sauce

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

1 tbsp shredded part-skim mozzarella cheese

0.25 tsp dried oregano

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 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 until al dente, then drain and set aside on a non-stick surface.

• 3

  In a medium skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles.

• 4

  Drain any excess fat from the skillet, then stir in the marinara sauce, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  In a small mixing bowl, combine the part-skim ricotta cheese with the fresh baby spinach, stirring until the spinach is evenly distributed.

• 6

  Spread two tablespoons of the meat sauce onto the bottom of a small individual-sized oven-safe baking dish.

• 7

  Place one lasagna noodle over the sauce (trimming to fit the dish if necessary), then spread half of the ricotta-spinach mixture and half of the remaining meat sauce over it.

• 8

  Repeat the layer with the second lasagna noodle, the rest of the ricotta mixture, and the remaining meat sauce.

• 9

  Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top layer.

• 10

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