NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

0.25 cup part-skim ricotta cheese

1 large egg

1.5 sheets whole wheat lasagna noodles

0.5 cup low-sodium marinara sauce

1 cup fresh baby spinach

1 tbsp grated Parmesan cheese

0.25 tsp dried oregano

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Boil the whole wheat lasagna noodles in salted water until al dente, then drain and set aside on a non-stick surface.

• 3

  In a medium skillet over medium-high heat, brown the lean ground beef with the dried oregano, garlic powder, sea salt, and black pepper until fully cooked and no longer pink.

• 4

  In a small bowl, whisk the egg and then fold in the ricotta cheese and fresh baby spinach until the mixture is well combined.

• 5

  In a small oven-safe loaf pan or individual baking dish, spread two tablespoons of marinara sauce evenly across the bottom.

• 6

  Layer half of a noodle sheet over the sauce, followed by half of the cooked beef, half of the ricotta-spinach mixture, and a portion of marinara sauce.

• 7

  Repeat the layers with the remaining ingredients, finishing with a final layer of marinara sauce and a sprinkle of grated Parmesan cheese.

• 8

  Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and the sauce is bubbly.