NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground beef (93% lean)

0.5 cup Marinara sauce

0.25 cup Part-skim ricotta cheese

1 cup Fresh baby spinach

1.5 sheets Whole wheat lasagna noodles

0.5 oz Shredded part-skim mozzarella cheese

1 tsp Olive oil

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.

• 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 medium skillet over medium heat, add the olive oil and minced garlic, sautéing for 1 minute until fragrant.

• 4

  Add the ground beef to the skillet, season with sea salt, black pepper, and dried oregano, and cook until browned and crumbled.

• 5

  Pour the marinara sauce into the skillet with the beef, lower the heat, and simmer for 5 minutes.

• 6

  In a small bowl, roughly chop the fresh baby spinach and stir it into the ricotta cheese until well combined.

• 7

  In a small oven-safe baking dish, spread a spoonful of the meat sauce on the bottom, then layer with half a noodle (cut to fit), half of the ricotta-spinach mixture, and a portion of meat sauce.

• 8

  Repeat the layers with the remaining noodles and ricotta mixture, finishing with the last of the meat sauce and a sprinkle of mozzarella cheese.

• 9

  Bake for 15-20 minutes until the lasagna is heated through and the cheese is melted and golden.