NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

2 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

1 oz shredded part-skim mozzarella cheese

0.5 cup marinara sauce, no sugar added

1 cup fresh baby spinach

0.25 cup yellow onion

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin 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 onion and minced garlic until translucent.

• 4

  Add the ground beef to the skillet, seasoning with sea salt, black pepper, and oregano. Cook until browned, then stir in the marinara sauce and let simmer for 5 minutes.

• 5

  In a small bowl, finely chop the fresh baby spinach and mix it thoroughly with the ricotta cheese.

• 6

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

• 7

  Place one noodle sheet over the sauce (trim to fit if necessary), then spread the ricotta-spinach mixture over the noodle.

• 8

  Add another layer of meat sauce, the second noodle sheet, and the remaining meat sauce.

• 9

  Top evenly with the shredded mozzarella cheese.

• 10

  Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbling.

• 11

  Let the lasagna rest for 5 minutes before serving to allow the layers to set.