Directions:
- Brown ground beef in pan over medium-high heat. Add tomato sauce (reserving a tablespoon) and oregano. Simmer until heated through. Remove from heat.
- In a bowl, mix spinach, ricotta cheese and 1/8 cup Parmesan cheese together. Set aside.
- Fresh lasagna noodles are preferred, but you can use oven-ready noodles too. In a 9x13 pan, spray lightly with vegetable oil. Add the remaining tomato sauce (mixed with a little water) to the 9x13 pan.
- Start the first layer of lasagna noodles, topped by a sprinkling of mozzarella cheese. Follow with the meat mixture, then lasagna noodles. Another sprinkling of mozzarella cheese, topped by the spinach mixture and lasagna noodles. Finish the top layer with the remaining cheeses.
- Bake covered at 375 F for 45 minutes, then uncover and broil until golden on top (about 10 to 15 minutes).
- Let stand for 5 minutes before cutting and serving. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.04 Kcal (1570 kJ) | ||
| Calories from fat | 216.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.08g | 37% | |
|---|---|---|---|
| Cholesterol | 102.52mg | 34% | |
| Sodium | 625.59mg | 26% | |
| Potassium | 323.32mg | 7% | |
| Total Carbs | 3.73g | 1% | |
| Sugars | 1.07g | 4% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 35.69g | 71% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.8mg | 10% | |
| Calcium | 694.2mg | 69% | |
| Amount Per 100 g | |||
| Calories | 216.84 Kcal (908 kJ) | ||
| Calories from fat | 125.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.93g | 37% | |
|---|---|---|---|
| Cholesterol | 59.27mg | 34% | |
| Sodium | 361.7mg | 26% | |
| Potassium | 186.93mg | 7% | |
| Total Carbs | 2.16g | 1% | |
| Sugars | 0.62g | 4% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 20.64g | 71% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1mg | 10% | |
| Calcium | 401.4mg | 69% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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