NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

1.5 sheets whole wheat lasagna noodles

3 tbsp part-skim ricotta cheese

0.75 oz shredded low-moisture mozzarella cheese

1 tbsp grated parmesan cheese

0.25 large egg

0.5 cup tomato puree

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 cup diced yellow onion

1 clove minced garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small individual-sized baking dish with a touch of olive oil.

• 2

  Bring a pot of salted water to a boil and cook the lasagna noodles until al dente, then drain and set aside on parchment paper to prevent sticking.

• 3

  In a skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until fragrant and translucent.

• 4

  Add the lean ground beef to the skillet, seasoning with half of the salt and pepper, and cook until browned; drain any excess fat.

• 5

  Stir the tomato puree and dried oregano into the beef, simmering for 5 minutes to allow the flavors to meld into a thick sauce.

• 6

  In a small bowl, whisk the egg portion and combine it with the ricotta cheese, chopped fresh spinach, and the remaining salt and pepper.

• 7

  Spread a spoonful of meat sauce on the bottom of the baking dish, followed by a layer of noodle (cut to fit), a layer of the ricotta-spinach mixture, and more meat sauce.

• 8

  Repeat the layers, finishing with a final layer of meat sauce topped evenly with the shredded mozzarella and grated parmesan.

• 9

  Cover with foil and bake for 15 minutes, then remove the foil and bake for another 10 minutes until the cheese is melted and the edges are golden and bubbling.

• 10

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