NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

1.5 sheets whole grain lasagna noodles

3 tbsp part-skim ricotta cheese

0.75 oz shredded part-skim mozzarella cheese

0.5 cup tomato puree

1 cup fresh baby spinach

0.25 cup yellow onion

1 whole garlic clove

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) to ensure a perfectly even bake.

• 2

  Bring a large pot of salted water to a boil and cook the whole grain lasagna noodles until al dente, then drain and lay them flat to prevent sticking.

• 3

  In a large skillet over medium-high heat, brown the lean ground beef with the diced yellow onion and minced garlic until the meat is no longer pink.

• 4

  Stir in the tomato puree, dried oregano, sea salt, and black pepper, allowing the sauce to simmer and thicken for about 5 minutes.

• 5

  In a small mixing bowl, combine the part-skim ricotta cheese with the fresh baby spinach, stirring until the greens are well distributed.

• 6

  In a small oven-safe baking dish, spread a thin layer of the meat sauce on the bottom, then layer with noodles, the ricotta-spinach mixture, and more sauce.

• 7

  Repeat the layering process until all ingredients are used, finishing with the shredded mozzarella cheese on top.

• 8

  Place the dish in the oven and bake for 20-25 minutes until the cheese is melted and the sauce is bubbling around the edges.