NUTRITION

SERVINGS

INGREDIENTS

4 oz ground beef (93% lean)

0.25 cup ricotta cheese (part-skim)

1 oz mozzarella cheese (part-skim, shredded)

1.5 sheets whole wheat lasagna noodles

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

1 cup fresh spinach

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  Boil lasagna noodles in salted water until al dente, then drain and set aside.

• 3

  In a skillet over medium heat, add olive oil and sauté diced onions and minced garlic until fragrant.

• 4

  Add ground beef to the skillet, seasoning with salt, pepper, and oregano, and cook until browned.

• 5

  Stir in the tomato puree and chopped spinach, simmering for 5 minutes until the sauce thickens slightly.

• 6

  In a small bowl, stir the ricotta cheese until smooth.

• 7

  In a small baking dish, layer a spoonful of meat sauce, followed by a piece of noodle, a layer of ricotta, and more sauce.

• 8

  Repeat the layers, finishing with a final noodle piece, the remaining sauce, and a topping of shredded mozzarella.

• 9

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