NUTRITION

SERVINGS

INGREDIENTS

5 oz ground beef 93% lean

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.5 tsp dried oregano

0.5 tsp dried basil

0.25 tsp sea salt

0.25 tsp black pepper

1.5 sheet whole wheat lasagna noodles

3 tbsp part-skim ricotta cheese

0.5 large egg

1 cup fresh baby spinach

0.75 oz part-skim mozzarella cheese

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the whole wheat lasagna noodles in boiling water 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 yellow onion and minced garlic until the meat is cooked through.

• 4

  Stir the tomato puree, dried oregano, dried basil, sea salt, and black pepper into the skillet and simmer for 5 minutes to meld the flavors.

• 5

  In a small mixing bowl, combine the part-skim ricotta cheese, half of a beaten large egg, and the chopped fresh baby spinach.

• 6

  In a small oven-safe baking dish, spread a thin layer of the meat sauce on the bottom, followed by a lasagna noodle cut to fit the dish.

• 7

  Layer half of the ricotta mixture over the noodle, followed by more meat sauce, and repeat the layers until all ingredients are used.

• 8

  Top the final layer with the shredded part-skim mozzarella cheese and bake for 20-25 minutes until the cheese is melted and the sauce is bubbling.