NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground beef (93% lean)

2 sheets Whole grain lasagna noodles

0.25 cup Part-skim ricotta cheese

1 cup Fresh baby spinach

1 tbsp Grated parmesan cheese

0.5 cup Low-sodium beef broth

1 tsp Olive oil

1 tsp Arrowroot powder

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

  Cook the whole grain 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 brown the ground beef until fully cooked, breaking it into small crumbles.

• 4

  Whisk the arrowroot powder into the cold beef broth until dissolved, then pour the mixture into the skillet with the beef.

• 5

  Add the garlic powder, dried oregano, sea salt, and black pepper to the skillet; simmer for 3-5 minutes until the gravy has thickened and coated the beef.

• 6

  In a small bowl, mix the ricotta cheese with the fresh baby spinach until well combined.

• 7

  In a small individual baking dish, layer half of a noodle (cut to fit), followed by a portion of the beef gravy and a dollop of the spinach-ricotta mixture.

• 8

  Repeat the layers until all ingredients are used, finishing with a final layer of beef gravy and a sprinkle of grated parmesan cheese.

• 9

  Bake for 15-20 minutes until the cheese is golden and the gravy is bubbling.

• 10

  Let the lasagna rest for 5 minutes before serving to allow the layers to set.