NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground beef (93% lean)

1.5 sheets Whole wheat lasagna noodles

3 tbsp Part-skim ricotta cheese

0.5 oz Shredded part-skim mozzarella cheese

0.5 cup Tomato puree

1 tbsp Tomato paste

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh spinach

1 tsp Olive oil

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 skillet over medium heat, add the olive oil and sauté the diced yellow onion and minced garlic until softened and fragrant.

• 4

  Add the ground beef to the skillet, browning it thoroughly while breaking it into small crumbles with a spatula.

• 5

  Stir in the tomato puree, tomato paste, dried oregano, sea salt, and black pepper, then let the sauce simmer for 5 minutes.

• 6

  In a small mixing bowl, combine the part-skim ricotta cheese with the finely chopped fresh spinach.

• 7

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

• 8

  Place a portion of the noodles over the sauce, followed by a layer of the ricotta-spinach mixture and more meat sauce.

• 9

  Repeat the layers until all ingredients are used, finishing with a layer of sauce and a sprinkle of shredded mozzarella cheese.

• 10

  Bake for 20-25 minutes until the cheese is melted and the edges are bubbling and golden brown.