NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Ground beef (93% lean)

0.25 cup Part-skim ricotta cheese

0.75 oz Part-skim mozzarella cheese

1.5 sheets Whole grain lasagna noodles

0.5 cup Low-sodium marinara sauce

1 cup Fresh baby spinach

1 tbsp Grated parmesan cheese

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small individual-sized baking dish.

• 2

  In a non-stick skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles.

• 3

  Season the beef with sea salt, black pepper, garlic powder, and dried oregano.

• 4

  Stir the low-sodium marinara sauce and fresh baby spinach into the skillet, simmering for 2-3 minutes until the spinach is wilted.

• 5

  In a small bowl, stir together the ricotta cheese and half of the parmesan cheese.

• 6

  Cook the whole grain lasagna noodles according to package directions until al dente, then drain.

• 7

  Begin layering by spreading a spoonful of meat sauce on the bottom of the baking dish, followed by a piece of noodle trimmed to fit.

• 8

  Spread half of the ricotta mixture over the noodle, followed by more meat sauce and a sprinkle of mozzarella.

• 9

  Repeat the layers, finishing with the remaining meat sauce, mozzarella, and the rest of the parmesan cheese.

• 10

  Cover with foil and bake for 20 minutes; remove foil and bake for an additional 5-10 minutes until the cheese is melted and golden.

• 11

  Let the lasagna rest for 5 minutes before garnishing with fresh torn basil and serving.