NUTRITION

SERVINGS

INGREDIENTS

1 sheets Whole wheat lasagna noodles

1 cup Cremini mushrooms

2 cups Baby spinach

3 cloves Garlic

0.5 tsp Extra virgin olive oil

0.13 cup Part-skim ricotta cheese

0.5 cup Plain non-fat Greek yogurt

1 large Egg

0.5 cup Marinara sauce

0.33 cup Shredded part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Bring a pot of salted water to a boil and cook the lasagna noodles until al dente, then drain and set aside.

• 3

  In a large skillet over medium heat, sauté the minced garlic and sliced mushrooms in olive oil until the mushrooms are tender and golden.

• 4

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

• 5

  In a medium mixing bowl, whisk together the ricotta, Greek yogurt, egg, sea salt, black pepper, and dried oregano until the mixture is smooth and well combined.

• 6

  Spread a thin layer of marinara sauce across the bottom of a small oven-safe baking dish.

• 7

  Place a layer of noodles over the sauce, followed by a portion of the ricotta mixture, the sautéed vegetables, and a sprinkle of mozzarella.

• 8

  Repeat the layering process, finishing with the remaining marinara sauce, mozzarella, and the grated parmesan cheese.

• 9

  Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.