NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground beef (93% lean)

0.5 cup Tomato puree

1.5 oz Dry whole wheat lasagna noodles

2 tbsp Part-skim ricotta cheese

1 cup Fresh baby spinach

1 oz Part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  In a skillet over medium heat, sauté minced garlic in olive oil for 1 minute until fragrant.

• 4

  Add ground beef to the skillet and cook until browned, breaking it into small crumbles.

• 5

  Stir in tomato puree, sea salt, black pepper, and dried oregano, then simmer for 5 minutes.

• 6

  In a small bowl, combine the ricotta cheese with chopped fresh baby spinach.

• 7

  Spread a thin layer of meat sauce in the baking dish, followed by a layer of noodles.

• 8

  Top with half the ricotta mixture and a sprinkle of mozzarella, then repeat the layers.

• 9

  Finish with the remaining sauce, mozzarella, and grated parmesan cheese.

• 10

  Bake for 20-25 minutes until the sauce is bubbling and the cheese is beautifully golden.