NUTRITION

SERVINGS

INGREDIENTS

3 oz ground beef (93% lean)

2 whole whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

1 oz part-skim shredded mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup no-sugar-added marinara sauce

1 cup fresh spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F and prepare a small individual-sized baking dish.

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

• 4

  Add the ground beef to the skillet along with the sea salt, black pepper, and dried oregano, cooking until the beef is fully browned.

• 5

  Pour the marinara sauce into the skillet with the beef and let it simmer on low for 5 minutes to meld the flavors.

• 6

  In a small mixing bowl, combine the part-skim ricotta cheese with the chopped fresh spinach until well incorporated.

• 7

  Begin assembly by spreading a small spoonful of the meat sauce on the bottom of the baking dish.

• 8

  Place one noodle (trimmed to fit if necessary) over the sauce, followed by half of the ricotta-spinach mixture and another layer of meat sauce.

• 9

  Repeat the layering with the second noodle, the remaining ricotta mixture, and the rest of the meat sauce.

• 10

  Sprinkle the shredded mozzarella and grated parmesan evenly over the top layer.

• 11

  Bake for 20 to 25 minutes until the cheese is melted, bubbly, and slightly golden on the edges.

• 12

  Allow the lasagna to rest for 5 minutes before serving to let the layers set.