NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground beef (93% lean)

0.25 cup Part-skim ricotta cheese

0.5 oz Shredded mozzarella cheese

1 tbsp Grated parmesan cheese

1.5 sheets Whole wheat lasagna noodles

0.5 cup Marinara sauce (no sugar added)

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

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 small skillet over medium heat, add the olive oil and sauté the minced garlic for 30 seconds until fragrant.

• 4

  Add the ground beef, sea salt, black pepper, and half of the dried oregano to the skillet, browning the meat until fully cooked through.

• 5

  Toss the fresh baby spinach into the beef mixture and stir until just wilted, then remove the skillet from the heat.

• 6

  In a small bowl, stir the ricotta cheese with the remaining dried oregano.

• 7

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

• 8

  Layer half of a noodle (cut to fit), followed by half of the beef and spinach mixture, and half of the ricotta cheese.

• 9

  Repeat the layers, finishing with the remaining marinara sauce, shredded mozzarella, and grated parmesan cheese.

• 10

  Bake for 20-25 minutes until the sauce is bubbling and the cheese is melted and golden brown.