NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground beef (93% lean)

2 sheets Whole wheat lasagna noodles

0.5 cup Low-fat cottage cheese

0.5 cup Marinara sauce

1 cup Zucchini

1 tbsp Parmesan cheese

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the whole wheat lasagna noodles in boiling water until al dente, then drain and set aside.

• 3

  In a skillet over medium heat, add the olive oil and sauté the minced garlic for 1 minute until fragrant.

• 4

  Add the ground beef to the skillet, seasoning with sea salt, black pepper, and dried oregano, and cook until browned.

• 5

  Stir the marinara sauce into the beef and let it simmer for 5 minutes to develop a robust flavor.

• 6

  While the sauce simmers, pulse the cottage cheese in a blender until it reaches a velvety, smooth consistency.

• 7

  Slice the zucchini into thin rounds to provide extra volume and nutrients to the layers.

• 8

  In a small baking dish, layer one noodle, half the meat sauce, half the zucchini slices, and half the whipped cottage cheese.

• 9

  Repeat the layers with the remaining ingredients, finishing with a sprinkle of parmesan cheese on top.

• 10

  Bake for 25 minutes until the cheese is golden and the sauce is bubbling.