Ingredients:
1 lb. extra lean ground beef
2 cups of fat free Ricotta cheese
2 large handfuls of spinach
1/2 tsp of ground nutmeg
1 box of whole wheat lasagna noodles (cooked)
3 cups of tomato sauce
1 tsp. basil
1 1/3 cups low fat cheese
salt and pepper, to taste
Preheat your oven to 375 degrees Fahrenheit. Spray your baking dish with cooking spray.
Microwave spinach for a minute or so until they soften.
In a bowl, mix the ricotta, spinach, salt, pepper, basil, and nutmeg.
Cook your lasagna noodles in a large pot over high heat.
Cook your beef in a skillet over medium heat until no longer pink. Drain the fat.
Layer noodles at the bottom of your baking dish. Top that with 1 cup of tomato sauce and 1/3 of the beef. Spread ricotta mix over the beef and sprinkle with 1/3 cup of cheese. Top that with another layer of noodles. Repeat those steps two more times.
Cover your lasagna with tin foil and bake for 25 minutes.
Divide into 8 equal servings.
Calories: 290
Fat: 6 g
Carbohydrates: 32 g
Protein: 27 g