NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean grass-fed ground beef

1.5 sheets whole wheat lasagna noodles

2 tbsp part-skim ricotta cheese

0.5 cup organic marinara sauce

0.5 oz shredded mozzarella cheese

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove minced garlic

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  Cook the lasagna noodles in boiling water until al dente, then drain and set aside.

• 3

  In a skillet over medium heat, add olive oil and sauté the minced garlic for 30 seconds.

• 4

  Add the ground beef, sea salt, and black pepper, browning the meat until fully cooked.

• 5

  Stir in the fresh baby spinach until wilted, then pour in the marinara sauce and simmer for 2 minutes.

• 6

  In a small bowl, mix the ricotta cheese with the dried oregano.

• 7

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

• 8

  Layer with half a noodle sheet, followed by half of the ricotta mixture and more meat sauce.

• 9

  Repeat the layers twice more using the remaining noodle sheets and ingredients, finishing with mozzarella and parmesan.

• 10

  Bake for 20 minutes until the cheese is melted and bubbling.