NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea lasagna noodles

1 cup low-fat cottage cheese

1 oz part-skim mozzarella cheese

1 cup zucchini

0.5 cup red bell pepper

1 cup fresh spinach

0.5 cup marinara sauce

1 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 400°F and line a baking sheet with parchment paper.

• 2

  Toss the sliced zucchini and chopped red bell pepper with olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15 minutes until they are tender and show slight charred edges.

• 4

  While the vegetables roast, place the cottage cheese, minced garlic, and dried oregano into a blender and process until completely smooth.

• 5

  Cook the chickpea lasagna noodles in boiling water according to the package directions until al dente, then drain.

• 6

  In a small individual-sized baking dish, spread 2 tablespoons of marinara sauce across the bottom.

• 7

  Layer one lasagna noodle, a portion of the creamy cottage cheese mixture, roasted vegetables, and fresh spinach.

• 8

  Repeat the layers until all ingredients are used, finishing with the remaining marinara sauce and shredded mozzarella cheese.

• 9

  Reduce oven temperature to 375°F and bake the lasagna for 20 minutes until the cheese is golden and bubbling.