NUTRITION

SERVINGS

INGREDIENTS

1 medium Zucchini (~196g)

1/2 medium Eggplant (~150g)

1/2 cup Low-Fat Ricotta Cheese (~125g)

1 cup Fresh Spinach (~30g)

1/2 cup Marinara Sauce (~125g)

1/4 cup Shredded Part-Skim Mozzarella Cheese (~28g)

1 tsp Olive Oil (~5g)

1/2 cup Cooked Lentils (~100g)

2 tbsp Fresh Basil, chopped

1 tsp Dried Oregano

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Slice the zucchini and eggplant lengthwise into thin strips. Lightly brush with olive oil and season with salt and pepper if desired.

• 3

  Grill or roast the zucchini and eggplant slices for about 3-4 minutes per side until they are slightly tender.

• 4

  In a small bowl, mix the low-fat ricotta cheese with chopped fresh basil and dried oregano. Stir in the cooked lentils for added protein.

• 5

  Begin assembling the lasagna in a baking dish by spreading a thin layer of marinara sauce on the bottom.

• 6

  Layer the dish with grilled zucchini slices, then dollop and spread a portion of the ricotta-lentil mixture, and add a layer of eggplant slices.

• 7

  Sprinkle a handful of fresh spinach over the layers, then add another thin layer of marinara sauce.

• 8

  Repeat the layering process as desired, finishing with a top layer of zucchini, a drizzle of marinara, and a sprinkle of shredded part-skim mozzarella cheese.

• 9

  Place the assembled lasagna in the preheated oven and bake for 20-25 minutes until the cheese is melted and the dish is heated through.

• 10

  Remove from the oven and let it rest for a few minutes before serving. Garnish with additional fresh basil if desired.