NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 sheets whole grain lasagna noodles

1 cup fresh spinach

2 tbsp part-skim ricotta cheese

2 tbsp 0% Greek yogurt

0.5 oz shredded part-skim mozzarella

1 clove garlic

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Boil the whole grain lasagna noodles in salted water according to package directions until al dente, then drain and set aside.

• 3

  Finely dice the chicken breast and mince the garlic.

• 4

  Sauté the chicken and garlic in a non-stick skillet over medium heat until the chicken is cooked through and lightly browned.

• 5

  Add the fresh spinach to the skillet and toss for 1-2 minutes until just wilted, then remove from heat.

• 6

  In a small mixing bowl, whisk together the ricotta cheese, Greek yogurt, onion powder, sea salt, black pepper, and ground nutmeg until smooth.

• 7

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

• 8

  Place one lasagna noodle over the sauce, then layer with half of the chicken and spinach mixture and another dollop of the ricotta cream.

• 9

  Add the second noodle and the remaining chicken and spinach, then finish with the rest of the ricotta cream.

• 10

  Sprinkle the shredded mozzarella evenly over the top.

• 11

  Bake for 15-20 minutes until the cheese is melted and the edges are golden and bubbly.