NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

0.5 cup tomato puree

1.5 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

0.75 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.5 large egg

1 cup fresh spinach

0.25 cup diced yellow onion

1 clove minced garlic

0.5 tsp extra virgin olive oil

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 375°F and lightly grease a small individual-sized baking dish.

• 2

  In a skillet over medium heat, sauté the diced onion and minced garlic in olive oil until softened and translucent.

• 3

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

• 4

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

• 5

  In a small bowl, whisk the half egg and stir in the ricotta cheese and chopped fresh spinach until well combined.

• 6

  Cook the lasagna noodles in boiling salted water until al dente, then drain and pat dry to remove excess moisture.

• 7

  Spread a thin layer of meat sauce in the bottom of the dish, followed by a noodle sheet, half the ricotta mixture, and a sprinkle of mozzarella.

• 8

  Repeat the layers with another noodle sheet, the remaining ricotta, more sauce, and mozzarella.

• 9

  Top with the final noodle piece, remaining sauce, mozzarella, and parmesan cheese.

• 10

  Bake for 25 minutes until the cheese is melted and the edges are slightly crisp and golden.