NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground beef (93% lean)

0.25 cup Ricotta cheese (part-skim)

1 large Egg white

0.5 oz Mozzarella cheese (shredded)

1.5 sheets Brown rice lasagna noodles

0.5 cup Tomato sauce (no sugar added)

1 cup Fresh spinach

1 tsp Extra virgin olive oil

0.25 tsp Garlic powder

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

  Boil the brown rice lasagna noodles in a pot of salted water until al dente, then drain and lay them flat on parchment paper to prevent sticking.

• 3

  In a skillet over medium heat, sauté the ground beef in olive oil until fully browned, ensuring you break it into small crumbles.

• 4

  Drain any excess fat from the skillet, then stir in the tomato sauce along with half of the garlic powder, oregano, salt, and pepper.

• 5

  In a small mixing bowl, whisk the egg white until loose, then fold in the ricotta cheese, chopped fresh spinach, and the remaining spices.

• 6

  In a small individual-sized baking dish, spread a spoonful of the meat sauce on the bottom, followed by a layer of noodles (cut to fit if necessary).

• 7

  Spread half of the ricotta mixture over the noodles, followed by another layer of meat sauce.

• 8

  Repeat the layers, finishing with the remaining meat sauce and a sprinkle of shredded mozzarella cheese on top.

• 9

  Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbling.