NUTRITION

SERVINGS

INGREDIENTS

4 oz ground beef (93% lean)

1.5 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

1 oz part-skim mozzarella cheese

0.5 cup tomato puree

1 cup fresh spinach

0.25 cup yellow onion

1 tsp olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Boil the whole wheat lasagna noodles in salted water until al dente, then drain and set aside on parchment paper to prevent sticking.

• 3

  In a skillet over medium heat, sauté the finely diced yellow onion and minced garlic in olive oil until soft and fragrant.

• 4

  Add the ground beef to the skillet, seasoning with half of the sea salt and black pepper, and cook until fully browned.

• 5

  Pour the tomato puree and dried oregano into the skillet with the beef, stirring to combine, and simmer for 5 minutes.

• 6

  In a small bowl, mix the part-skim ricotta cheese with the finely chopped fresh spinach and the remaining salt and pepper.

• 7

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

• 8

  Place a piece of noodle (cut to fit the dish) over the sauce, then spread half of the ricotta mixture and another layer of sauce.

• 9

  Repeat the layers with the remaining noodle and ricotta, finishing with a final layer of meat sauce and a topping of shredded mozzarella cheese.

• 10

  Bake for 25 to 30 minutes until the cheese is melted and the sauce is bubbling around the edges.