Name: Beef and Cheese Lasagna
Total time: 2 h 10 min
Yield: 12 servings
Ingredients: 6 oz ground beef (95% lean); 1½ cups cooked brown lentils, unsalted (about 300 g); 1 medium onion, chopped; ¾ tsp garlic powder; 1 tbsp olive oil; 1 jar (24 oz) low-sodium marinara sauce; 1 can (8 oz) no-salt-added tomato sauce; 2 tsp dried oregano; ½ tsp salt; ¼ tsp black pepper; 1 cup water; 12 oz part-skim ricotta cheese (1½ cups); 1 large egg; ¼ cup chopped fresh parsley; 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry; 6 oz shredded part-skim mozzarella (about 1½ cups); 9 whole-wheat lasagna noodles, oven-ready if you can find them

Ingredients

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6 oz ground beef (95% lean)
1½ cups cooked brown lentils, unsalted
1 medium onion, chopped
¾ tsp garlic powder
1 tbsp olive oil
1 jar (24 oz) low-sodium marinara sauce
1 can (8 oz) no-salt-added tomato sauce
2 tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 cup water
12 oz part-skim ricotta cheese (1½ cups)
1 large egg
¼ cup chopped fresh parsley
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
6 oz shredded part-skim mozzarella (about 1½ cups)
9 whole-wheat lasagna noodles, oven-ready if you can find them

Method

Nutrition

Estimated

Per square of lasagna (1/12 of the 9×13 pan) · serving size 1 of 12

Calories241

Total fat	8.8 g
Saturated fat	3.8 g
Sodium	275 mg
Total carbohydrate	25.9 g
Dietary fiber	5.6 g
Total sugars	5.6 g
Protein	16.2 g

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