NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground beef 93% lean

1.5 whole Whole wheat lasagna noodles

0.25 cup Part-skim ricotta cheese

0.5 cup No-sugar-added marinara sauce

1 cup Fresh baby spinach

0.5 oz Shredded part-skim mozzarella cheese

1 tsp Grated parmesan cheese

0.25 large Egg

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  In a medium skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles. Drain any excess fat.

• 4

  Stir the marinara sauce into the cooked beef and simmer for 2 minutes to meld flavors.

• 5

  In a small bowl, combine the ricotta cheese, beaten egg, dried oregano, garlic powder, sea salt, and black pepper.

• 6

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

• 7

  Place half of a lasagna noodle over the sauce, followed by a layer of the ricotta mixture and a handful of fresh spinach.

• 8

  Repeat the layers, ending with a final noodle sheet topped with the remaining meat sauce.

• 9

  Sprinkle the shredded mozzarella and grated parmesan evenly over the top.

• 10

  Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and slightly browned.

• 11

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