NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

0.75 sheets whole wheat lasagna noodles

0.25 cup low-fat ricotta cheese

0.5 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup marinara sauce (no sugar added)

0.25 cup yellow onion

1 clove garlic

0.5 cup fresh spinach

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Boil the whole wheat lasagna noodles in a pot of salted water until al dente, then drain and set aside.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

• 4

  Add the ground beef to the skillet, seasoning with sea salt, black pepper, and dried oregano, and cook until browned.

• 5

  Stir in the marinara sauce and fresh spinach, simmering for 3-5 minutes until the spinach is fully wilted.

• 6

  In a small bowl, combine the ricotta cheese with half of the grated parmesan.

• 7

  In a small oven-safe baking dish, spread a thin layer of the meat sauce on the bottom.

• 8

  Place a portion of the noodles over the sauce, followed by a layer of the ricotta mixture and more meat sauce.

• 9

  Repeat the layers until all ingredients are used, finishing with a layer of meat sauce.

• 10

  Sprinkle the shredded mozzarella and remaining parmesan cheese evenly over the top.

• 11

  Bake for 20-25 minutes until the cheese is melted and the edges are golden brown.

• 12

  Allow the lasagna to rest for 5 minutes before slicing and serving.