NUTRITION

SERVINGS

INGREDIENTS

4.5 oz ground beef (93% lean)

1 sheet whole wheat lasagna noodle

1 medium zucchini

0.5 cup marinara sauce (no sugar added)

2 tbsp part-skim ricotta cheese

2 tbsp shredded mozzarella cheese

1 tbsp egg white

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 small skillet over medium heat, sauté the diced onion and minced garlic until translucent, then add the ground beef, browning it completely and seasoning with half of the salt and pepper.

• 3

  While the beef cooks, boil the lasagna noodle according to package instructions until al dente, then drain and set aside.

• 4

  Thinly slice the zucchini into long, flat ribbons using a mandoline or sharp knife to act as additional lasagna layers.

• 5

  In a small bowl, stir together the ricotta cheese, egg white, dried oregano, and the remaining salt and pepper until smooth.

• 6

  In a small individual baking dish, spread a spoonful of marinara sauce on the bottom, followed by a piece of the lasagna noodle, a layer of beef, zucchini ribbons, and a dollop of the ricotta mixture.

• 7

  Repeat the layers until all ingredients are used, finishing with a final layer of marinara and the shredded mozzarella cheese.

• 8

  Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is golden and bubbling.

• 9

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