NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean grass-fed ground beef

1 sheets brown rice lasagna noodles

0.5 cup no-sugar-added marinara sauce

2 tbsp part-skim ricotta cheese

0.5 oz shredded part-skim mozzarella cheese

2 tbsp liquid egg whites

1 cup fresh baby spinach

2 tbsp diced yellow onion

1 clove minced garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cook the brown rice lasagna noodles in a pot of boiling water according to package directions until al dente, then drain and set aside.

• 3

  In a medium skillet over medium-high heat, sauté the ground beef and diced onion until the beef is fully browned and the onion is translucent.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then remove from heat and drain any excess liquid.

• 5

  In a small mixing bowl, whisk together the ricotta cheese, liquid egg whites, dried oregano, sea salt, and black pepper until well combined.

• 6

  Spread 2 tablespoons of the marinara sauce on the bottom of the prepared baking dish, followed by one lasagna noodle sheet trimmed to fit the dish.

• 7

  Layer half of the cooked beef mixture, half of the fresh baby spinach, and half of the ricotta mixture over the noodle.

• 8

  Place the second noodle sheet on top, followed by the remaining beef, spinach, and ricotta mixture.

• 9

  Spread the remaining marinara sauce over the top and sprinkle evenly with the shredded mozzarella cheese.

• 10

  Cover the dish with foil and bake for 20 minutes; remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.