NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

1 sheet whole wheat lasagna noodle

3 tbsp part-skim ricotta cheese

0.5 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup no-sugar-added marinara sauce

2 cups fresh baby spinach

0.25 tsp dried oregano

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a skillet over medium heat, brown the ground beef until fully cooked, then stir in the garlic powder, sea salt, and black pepper.

• 3

  Add the fresh baby spinach to the skillet with the beef and cook for 1-2 minutes until just wilted.

• 4

  Boil the whole wheat lasagna noodle in salted water according to package directions until al dente, then drain and pat dry.

• 5

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

• 6

  In a small individual-sized oven-safe baking dish, spread a thin layer of marinara sauce on the bottom.

• 7

  Cut the lasagna noodle in half. Place one half over the sauce, followed by half of the beef and spinach mixture, half of the ricotta, and a spoonful of marinara.

• 8

  Repeat the layer with the remaining noodle half, beef mixture, ricotta, and marinara sauce.

• 9

  Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top.

• 10

  Bake for 20-25 minutes until the cheese is melted and the sauce is bubbling around the edges.