Ingredients:

  • 1 lb 93% lean ground beef
  • 2 tsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 24 oz low-sodium marinara sauce
  • 1 tsp dried oregano
  • 15 oz part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 0.5 cup grated parmesan cheese
  • 2 cups fresh baby spinach, finely chopped
  • 0.25 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 9 no-boil lasagna noodles
  • 2 cups shredded low-moisture part-skim mozzarella cheese

Instructions:

  1. Preheat oven to 375°F (190°C). In a large skillet over medium-high heat, add olive oil and ground beef. Cook until browned and crispy, breaking into small crumbles.
  2. Add minced garlic and oregano to the beef; stir for 60 seconds. Pour in marinara sauce, bring to a gentle simmer, then remove from heat.
  3. In a medium bowl, whisk together ricotta, egg, parmesan, chopped spinach, salt, and pepper until uniform.
  4. Spread 1 cup of meat sauce on the bottom of a 9x13 inch baking dish. Place 3 no boil lasagna noodles on top.
  5. Spread half of the ricotta mixture over the noodles, followed by another 1 cup of meat sauce and 0.5 cup of the shredded mozzarella. Repeat the layers.
  6. Finish with the last 3 noodles, remaining sauce, and the rest of the 2 cups shredded low moisture part skim mozzarella cheese. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.