NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Grass-fed 93% lean ground beef

1 sheet Whole grain lasagna pasta

1 medium Zucchini

0.25 cup Part-skim ricotta cheese

0.5 cup No-sugar-added marinara sauce

0.5 cup Fresh baby spinach

0.5 oz Shredded part-skim mozzarella cheese

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a non-stick skillet over medium-high heat, brown the ground beef with sea salt, black pepper, garlic powder, and dried oregano until fully cooked.

• 3

  Stir the fresh baby spinach into the beef until wilted, then add the marinara sauce and simmer for 2 minutes.

• 4

  While the sauce simmers, use a vegetable peeler to slice the zucchini into long, wide ribbons and pat them dry with a paper towel to remove excess moisture.

• 5

  In a small oven-safe baking dish, spread a thin layer of the meat sauce on the bottom.

• 6

  Break the lasagna pasta sheet in half; place one half over the sauce, followed by a layer of zucchini ribbons and a few dollops of ricotta cheese.

• 7

  Repeat the layers with more meat sauce, the second half of the pasta sheet, remaining zucchini, and the rest of the ricotta.

• 8

  Top with the remaining meat sauce and sprinkle the mozzarella cheese evenly over the top.

• 9

  Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.