NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground beef (93% lean)

1.5 sheets Whole wheat lasagna noodles

2 tbsp Part-skim ricotta cheese

0.5 cup No-sugar-added marinara sauce

0.5 oz Part-skim mozzarella cheese

1 cup Fresh baby spinach

1 tbsp Egg white

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Bring a pot of water to a boil and cook the whole wheat lasagna sheets according to package directions until al dente, then drain and set aside.

• 3

  In a skillet over medium heat, add the olive oil and ground beef. Season with sea salt, black pepper, and garlic powder. Cook until browned, then stir in the marinara sauce and oregano. Simmer for 5 minutes.

• 4

  In a small bowl, mix the ricotta cheese, egg white, and fresh baby spinach until well combined.

• 5

  In a small individual-sized baking dish, spread a spoonful of the meat sauce on the bottom. Layer with half of a noodle sheet, followed by a portion of the ricotta mixture and meat sauce.

• 6

  Repeat the layers until all ingredients are used, finishing with the shredded mozzarella cheese on top.

• 7

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

• 8

  Let the lasagna rest for 5 minutes before serving to allow the layers to set.