NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef 93% lean

1 sheet whole wheat lasagna noodle

0.5 cup marinara sauce

2 tbsp ricotta cheese

0.5 oz mozzarella cheese

1 cup fresh spinach

0.5 medium zucchini

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Add the fresh spinach to the skillet and stir until wilted, then remove from heat.

• 4

  Cook the whole wheat lasagna noodle in boiling water until al dente, then drain and cut into three equal pieces.

• 5

  Using a mandoline or sharp knife, slice the zucchini into very thin rounds to serve as low-carb layering bulk.

• 6

  In a small individual-sized baking dish, spread a thin layer of marinara sauce on the bottom.

• 7

  Begin layering by placing one piece of pasta, followed by a portion of the beef and spinach mixture, several zucchini slices, and a tablespoon of ricotta cheese.

• 8

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

• 9

  Bake for 20-25 minutes until the cheese is melted and golden brown.