NUTRITION

SERVINGS

INGREDIENTS

4.5 oz 93% lean ground beef

2 sheets whole wheat lasagna noodles

3 tbsp part-skim ricotta cheese

0.75 oz part-skim mozzarella cheese

0.5 cup tomato puree

0.5 cup fresh spinach

1 tsp olive oil

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the whole wheat lasagna noodles in a pot of boiling water until al dente, then drain and set aside on a non-stick surface.

• 3

  In a medium skillet over medium-high heat, add the olive oil and brown the ground beef until cooked through, breaking it into small crumbles.

• 4

  Stir the tomato puree, dried oregano, garlic powder, sea salt, and black pepper into the beef and simmer for 5 minutes.

• 5

  In a small bowl, combine the part-skim ricotta cheese with the finely chopped fresh parsley.

• 6

  Spread a thin layer of the meat sauce on the bottom of a small oven-safe baking dish.

• 7

  Place one lasagna noodle over the sauce, then layer with half of the ricotta mixture, half of the fresh spinach, and a portion of meat sauce.

• 8

  Repeat the layers with the remaining noodle, ricotta, and spinach, then top with the remaining meat sauce.

• 9

  Sprinkle the shredded mozzarella cheese evenly over the top layer.

• 10

  Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbling.