NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Ground beef (93% lean)

0.33 cup Part-skim ricotta cheese

1 oz Part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

1.5 sheets Whole wheat lasagna noodles

0.5 cup Tomato puree

1 cup Fresh baby spinach

1 tsp Extra virgin 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

  Bring a pot of salted water to a boil and cook the whole wheat lasagna noodles until al dente, then drain and set aside.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the minced garlic for 1 minute until fragrant.

• 4

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

• 5

  Stir the tomato puree into the beef mixture and let it simmer on low for 5 minutes to meld the flavors.

• 6

  In a small bowl, finely chop the fresh baby spinach and stir it into the ricotta cheese.

• 7

  In a small oven-safe dish, layer a spoonful of meat sauce, followed by a piece of noodle, half the ricotta-spinach mixture, and more sauce.

• 8

  Repeat the layers, finishing with a final layer of sauce, then top evenly with shredded mozzarella and grated parmesan.

• 9

  Cover with foil and bake for 15 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.