NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground beef (93% lean)

0.5 cup Tomato puree

0.5 sheet Whole wheat lasagna noodle

0.13 cup Part-skim ricotta cheese

1 cup Fresh baby spinach

1 oz Part-skim mozzarella cheese

0.5 tbsp Grated parmesan cheese

0.5 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 375°F (190°C) and cook the lasagna noodle according to package directions, then drain and set aside.

• 2

  In a skillet over medium heat, add the olive oil and sauté the diced yellow onion and minced garlic until they are fragrant and translucent.

• 3

  Add the ground beef to the skillet, seasoning with half of the sea salt, black pepper, and dried oregano.

• 4

  Brown the meat thoroughly, breaking it into small crumbles, then stir in the tomato puree and simmer for 5-7 minutes.

• 5

  In a small bowl, combine the ricotta cheese with the fresh baby spinach (finely chopped) and the remaining salt and pepper.

• 6

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

• 7

  Cut the cooked lasagna noodle in half to fit the dish and place one piece over the sauce.

• 8

  Spread half of the ricotta-spinach mixture over the noodle, followed by half of the remaining meat sauce.

• 9

  Repeat the layer with the second half of the noodle, the rest of the ricotta, and the remaining meat sauce.

• 10

  Top the lasagna with shredded mozzarella and grated parmesan cheese.

• 11

  Bake for 20-25 minutes until the cheese is melted and the edges are bubbly and golden brown.