NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground beef (93% lean)

1 sheet Whole wheat lasagna noodles

0.25 cup Part-skim ricotta cheese

0.5 cup Marinara sauce (no sugar added)

0.5 oz Part-skim mozzarella cheese

1 cup Fresh baby spinach

1 tbsp Egg white

0 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 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, sea salt, and black pepper to the skillet; cook until browned, then stir in the marinara sauce and simmer for 5 minutes.

• 5

  In a small mixing bowl, whisk together the ricotta cheese, egg white, and dried oregano until smooth.

• 6

  In a small individual-sized oven-safe baking dish, spread a spoonful of the meat sauce on the bottom.

• 7

  Layer with one lasagna noodle (cut to fit the dish), half of the ricotta mixture, and half of the fresh baby spinach.

• 8

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

• 9

  Bake for 20-25 minutes until the cheese is bubbly and the edges of the noodles are slightly crisp.