NUTRITION

SERVINGS

INGREDIENTS

3 oz 93% lean ground beef

1 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

0.75 oz part-skim mozzarella cheese

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 cup zucchini

1 large egg white

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  In a medium skillet, heat olive oil over medium heat and sauté diced onion and minced garlic until translucent.

• 3

  Add the ground beef to the skillet, browning it thoroughly while breaking it into small crumbles.

• 4

  Stir in the tomato puree, dried oregano, and half of the salt and pepper, then simmer for 10 minutes to develop flavors.

• 5

  While the sauce simmers, boil the lasagna noodles in salted water until al dente, then drain and set aside.

• 6

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

• 7

  Thinly slice the zucchini into rounds to act as a moisture-rich vegetable layer.

• 8

  In a small oven-safe dish, spread a thin layer of meat sauce, followed by a layer of noodles, zucchini slices, and the ricotta mixture.

• 9

  Repeat the layers, finishing with the remaining meat sauce and a topping of shredded mozzarella cheese.

• 10

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