NUTRITION

SERVINGS

INGREDIENTS

4 oz grass-fed 93% lean ground beef

0.25 cup part-skim ricotta cheese

1 oz part-skim shredded mozzarella cheese

1.5 sheets whole wheat lasagna noodles

0.5 cup no-sugar-added marinara sauce

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

0.25 tsp dried oregano

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a medium skillet over medium heat, add the olive oil and brown the ground beef with sea salt, black pepper, and garlic powder until fully cooked and no longer pink.

• 3

  Stir the marinara sauce and fresh baby spinach into the beef, cooking for 2 minutes until the spinach is wilted and the sauce is bubbling.

• 4

  In a small bowl, stir together the part-skim ricotta cheese and dried oregano until well combined.

• 5

  In an individual-sized baking dish, spread two tablespoons of the meat sauce on the bottom to prevent sticking.

• 6

  Layer with half a lasagna noodle sheet (broken to fit), a portion of the ricotta mixture, and a sprinkle of mozzarella cheese.

• 7

  Repeat the layers twice more until all ingredients are used, finishing with a final layer of meat sauce, the remaining mozzarella, and the grated parmesan.

• 8

  Cover the dish tightly with foil and bake for 25 minutes.

• 9

  Remove the foil and bake for an additional 10 minutes until the cheese is golden and the edges are bubbling.

• 10

  Let the lasagna rest for 5 minutes before garnishing with fresh basil and serving.