NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

2 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

1 oz part-skim mozzarella cheese

0.5 cup no-sugar-added marinara sauce

0.5 cup fresh baby spinach

2 tbsp yellow onion

1 clove garlic

1 tbsp whisked egg

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

  In a small skillet over medium heat, brown the ground beef with the diced onion and minced garlic until the meat is fully cooked.

• 3

  Stir in the fresh baby spinach and half of the marinara sauce, simmering for 2 minutes until the spinach is wilted and the flavors meld.

• 4

  In a small bowl, combine the ricotta cheese, whisked egg, dried oregano, sea salt, and black pepper, mixing until smooth and creamy.

• 5

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

• 6

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

• 7

  Layer one lasagna sheet (cut to fit), followed by half of the meat mixture, half of the ricotta mixture, and a sprinkle of mozzarella.

• 8

  Repeat the layer with the second lasagna sheet, the remaining meat mixture, and the remaining ricotta mixture.

• 9

  Finish with the remaining marinara sauce and a generous layer of mozzarella cheese.

• 10

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