NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground beef (93% lean)

2 whole Whole wheat lasagna noodles

0.25 cup Part-skim ricotta cheese

0.5 oz Part-skim mozzarella cheese

0.5 cup Tomato puree

1 cup Fresh spinach

0.25 cup Yellow onion

1 clove Garlic

1 tbsp Parmesan cheese

1 tsp Olive oil

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

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

• 4

  Add the ground beef to the skillet, seasoning with sea salt and black pepper. Cook until browned, then drain any excess fat.

• 5

  Stir the tomato puree and dried oregano into the beef mixture. Simmer on low for 5 minutes.

• 6

  In a small bowl, mix the ricotta cheese with the fresh spinach (chopped) and half of the parmesan cheese.

• 7

  In a small individual baking dish, spread a spoonful of the meat sauce on the bottom.

• 8

  Place one noodle over the sauce, followed by the ricotta-spinach mixture and another layer of meat sauce.

• 9

  Add the second noodle and top with the remaining meat sauce, mozzarella, and the rest of the parmesan.

• 10

  Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and golden.