NUTRITION

SERVINGS

INGREDIENTS

5 oz ground beef (93% lean)

1.5 sheets whole wheat lasagna noodles

2 tbsp part-skim ricotta cheese

0.75 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup tomato puree

1 cup fresh spinach

2 tbsp yellow onion

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 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 non-stick skillet over medium heat, sauté the diced onion and minced garlic until fragrant, then add the ground beef and cook until browned.

• 4

  Stir the tomato puree, dried oregano, sea salt, and black pepper into the beef mixture and let it simmer for 5 minutes.

• 5

  In a small bowl, roughly chop the fresh spinach and mix it thoroughly with the ricotta cheese.

• 6

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

• 7

  Layer with half of a noodle sheet (trimmed to fit), half of the ricotta-spinach mixture, and a sprinkle of mozzarella.

• 8

  Repeat the layers, finishing with a final noodle sheet, the remaining meat sauce, mozzarella, and the grated parmesan cheese.

• 9

  Bake for 20 to 25 minutes until the cheese is golden and the edges are bubbling.