NUTRITION

SERVINGS

INGREDIENTS

5 oz ground beef 93% lean

1 sheet whole wheat lasagna noodle

0.5 cup zucchini

0.25 cup low-fat cottage cheese

0.5 cup tomato puree

0.5 oz mozzarella cheese

0.25 cup yellow onion

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium skillet over medium-high heat, brown the ground beef with the diced onion and minced garlic until the meat is fully cooked and the onions are translucent.

• 3

  Stir in the tomato puree, dried oregano, sea salt, and black pepper, then let the sauce simmer for 5 minutes to allow the flavors to meld.

• 4

  While the sauce simmers, place the low-fat cottage cheese in a small blender or food processor and pulse until completely smooth and creamy.

• 5

  Slice the zucchini into thin, long planks to mimic the shape of lasagna noodles.

• 6

  In a small oven-safe baking dish, spread a thin layer of the meat sauce on the bottom, followed by the whole wheat lasagna sheet (broken to fit if necessary).

• 7

  Layer half of the blended cottage cheese, a layer of zucchini planks, and more meat sauce; repeat the layers until all ingredients are used.

• 8

  Sprinkle the shredded mozzarella cheese evenly over the top layer.

• 9

  Cover 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 brown.

• 10

  Let the lasagna rest for 5 minutes before slicing to allow the layers to set.