NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Ground chicken (93% lean)

0.25 cup Part-skim ricotta cheese

0.5 oz Part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

1.5 sheet Whole wheat lasagna noodles

1 cup Fresh baby spinach

0.5 cup Marinara sauce

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  Cook lasagna sheets in boiling water until al dente, then drain and cut to fit your small baking dish.

• 3

  Heat olive oil in a skillet over medium heat; add ground chicken and minced garlic, cooking until browned and crumbled.

• 4

  Season the chicken with sea salt and black pepper.

• 5

  In a small bowl, stir together the ricotta cheese, chopped baby spinach, and dried oregano.

• 6

  In a small oven-safe dish, spread a spoonful of marinara sauce on the bottom.

• 7

  Layer a piece of noodle, half the cooked chicken, half the ricotta mixture, and a portion of marinara.

• 8

  Repeat the layering process, then top with the final noodle piece, remaining marinara, mozzarella, and parmesan.

• 9

  Bake for 20 minutes until the cheese is melted and the edges are bubbly and golden.