NUTRITION

SERVINGS

INGREDIENTS

4.5 oz ground beef 93% lean

0.25 cup part-skim ricotta cheese

1 oz shredded part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.5 sheet whole wheat lasagna noodle

1 medium zucchini

0.25 cup marinara sauce

0.5 cup fresh baby spinach

1 clove garlic

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a non-stick skillet over medium heat, brown the ground beef with minced garlic, sea salt, black pepper, and dried oregano until fully cooked.

• 3

  While the beef cooks, slice the zucchini lengthwise into very thin planks to serve as additional nutrient-dense layers.

• 4

  In a small bowl, stir together the part-skim ricotta and the fresh baby spinach until well combined.

• 5

  Spread a small spoonful of marinara sauce at the bottom of a single-serve baking dish.

• 6

  Break the lasagna noodle in half and place one piece over the sauce, followed by a layer of zucchini planks, half the beef, and half the ricotta mixture.

• 7

  Repeat the layers with the remaining noodle piece, zucchini, beef, and ricotta.

• 8

  Top with the remaining marinara sauce, shredded mozzarella, and grated parmesan cheese.

• 9

  Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and the edges are bubbling.