NUTRITION

SERVINGS

INGREDIENTS

4 oz ground beef (93% lean)

2 sheets whole grain lasagna noodles

3 tbsp part-skim ricotta cheese

0.5 oz shredded part-skim mozzarella cheese

0.5 cup marinara sauce

1 cup fresh baby spinach

1 tbsp liquid egg whites

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Bring a pot of salted water to a boil and cook the lasagna noodles until al dente, then drain and set aside on a non-stick surface.

• 3

  In a medium skillet over medium-high heat, brown the ground beef with minced garlic, sea salt, and black pepper until no longer pink.

• 4

  Stir the fresh baby spinach into the beef until it is completely wilted, then remove the skillet from the heat.

• 5

  In a small mixing bowl, combine the ricotta cheese, liquid egg whites, and dried oregano, stirring until the mixture is smooth and well incorporated.

• 6

  Spread 2 tablespoons of the marinara sauce across the bottom of a small, individual-sized baking dish.

• 7

  Place one-third of a lasagna noodle sheet (cut to fit) over the sauce, followed by a layer of the beef and spinach mixture, a dollop of the ricotta mixture, and a spoonful of sauce.

• 8

  Repeat the layering process until all ingredients are used, finishing with a final layer of noodle, the remaining marinara sauce, and a sprinkle of shredded mozzarella.

• 9

  Cover the dish tightly with foil and bake for 20 minutes.

• 10

  Remove the foil and bake for an additional 10 minutes until the cheese is melted and the edges are slightly crispy.