NUTRITION

SERVINGS

INGREDIENTS

4.5 oz 93% Lean Ground Beef

0.25 cup Part-Skim Ricotta Cheese

1.5 sheets Whole Wheat Lasagna Noodles

0.5 cup Marinara Sauce

1 cup Fresh Spinach

0.5 oz Part-Skim Mozzarella Cheese

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

0.25 tsp Sea Salt

0.25 tsp Black Pepper

0.25 tsp Dried Oregano

1 clove Garlic

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 medium skillet over medium heat, add the olive oil and sauté the minced garlic for 1 minute until fragrant.

• 4

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

• 5

  Stir the marinara sauce into the cooked beef and let it simmer for 3-5 minutes on low heat.

• 6

  In a small bowl, combine the part-skim ricotta cheese with the fresh spinach, mixing well to incorporate the greens.

• 7

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

• 8

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

• 9

  Repeat the layers until all ingredients are used, finishing with a final layer of meat sauce.

• 10

  Sprinkle the part-skim mozzarella and grated parmesan cheese evenly over the top.

• 11

  Bake for 20-25 minutes until the cheese is melted and the edges are slightly crispy.