NUTRITION

SERVINGS

INGREDIENTS

3 oz ground beef 93% lean

0.25 cup cooked brown lentils

1.5 sheet whole grain lasagna noodles

0.5 cup low-fat cottage cheese

0.5 cup marinara sauce

1 cup fresh spinach

1 tbsp shredded 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 yellow onion and minced garlic until the beef is fully cooked and the onions are translucent.

• 3

  Stir in the cooked lentils, marinara sauce, dried oregano, sea salt, and black pepper; reduce heat and simmer for 5 minutes.

• 4

  While the sauce simmers, place the cottage cheese in a blender or food processor and pulse until smooth and creamy to create your high-protein ricotta alternative.

• 5

  Cook the lasagna noodles in boiling water according to package instructions until al dente, then drain and set aside.

• 6

  In a small oven-safe baking dish, spread a thin layer of the meat and lentil sauce on the bottom.

• 7

  Layer with half of a lasagna noodle sheet (cut to fit), followed by a layer of the whipped cottage cheese and a handful of fresh spinach.

• 8

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

• 9

  Bake for 20-25 minutes until the cheese is melted and the sauce is bubbling around the edges.

• 10

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