NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Ground beef (93% lean)

2 sheets Whole wheat lasagna noodles

0.25 cup Part-skim ricotta cheese

0.5 cup No-sugar-added marinara sauce

0.5 oz Shredded part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

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

  Cook the whole wheat lasagna noodles in boiling water until al dente, then drain and set aside.

• 3

  In a medium skillet over medium heat, brown the ground beef until fully cooked, breaking it into small crumbles.

• 4

  Season the beef with sea salt, black pepper, garlic powder, and dried oregano.

• 5

  Stir in the fresh baby spinach until it is completely wilted, then pour in the marinara sauce and simmer for 2 minutes.

• 6

  In a small bowl, whip the part-skim ricotta cheese with a fork until it reaches a smooth consistency.

• 7

  Lightly coat a small individual baking dish with cooking spray and spread 2 tablespoons of the meat sauce on the bottom.

• 8

  Place one lasagna noodle sheet over the sauce, followed by half of the ricotta and a layer of meat sauce.

• 9

  Repeat the process with the second noodle, the remaining ricotta, and the remaining meat sauce.

• 10

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

• 11

  Bake for 20 minutes until the cheese is melted and the edges are slightly crisp.