NUTRITION

SERVINGS

INGREDIENTS

3 oz 93% lean ground beef

0.25 cup part-skim ricotta cheese

0.25 cup liquid egg whites

1 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1.5 sheets brown rice lasagna noodles

0.5 cup no-sugar-added marinara sauce

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small individual-sized baking dish with olive oil spray.

• 2

  In a medium skillet over medium-high heat, brown the ground beef until no longer pink, breaking it apart with a spatula.

• 3

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for another minute until fragrant.

• 4

  In a small mixing bowl, combine the part-skim ricotta cheese, liquid egg whites, and half of the grated parmesan cheese until smooth.

• 5

  Cook the brown rice lasagna noodles in boiling salted water according to package directions until al dente, then drain.

• 6

  Spread a thin layer of marinara sauce on the bottom of the baking dish, followed by a layer of noodles (break them to fit the dish).

• 7

  Layer half of the beef mixture, half of the fresh baby spinach, and half of the ricotta mixture over the noodles.

• 8

  Repeat the layers once more, finishing with the remaining marinara sauce, shredded mozzarella, and the rest of the parmesan cheese.

• 9

  Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.