NUTRITION

SERVINGS

INGREDIENTS

6 oz ground chicken

0.5 tbsp olive oil

0.25 cup yellow onion

2 cloves garlic

1 cup marinara sauce

2 sheets whole wheat lasagna noodles

2 cups fresh spinach

0.25 cup part-skim ricotta cheese

0.25 cup shredded mozzarella cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat until shimmering.

• 2

  Add the ground chicken, using a wooden spoon to break it into very small crumbles, and cook undisturbed for 5 minutes to develop a deep golden crust.

• 3

  Stir in the finely diced yellow onion and minced garlic, reducing the heat to medium and cooking for 8-10 minutes until the onions are caramelized and sweet.

• 4

  Add the sea salt, black pepper, and dried oregano, followed by the marinara sauce, and bring the mixture to a gentle simmer for 15 minutes to concentrate the flavors.

• 5

  While the sauce simmers, break the whole wheat lasagna noodles into uniform 2-inch pieces.

• 6

  Carefully tuck the noodle pieces into the sauce, ensuring they are submerged and layered evenly throughout the skillet.

• 7

  Cover tightly and simmer on low for 20-25 minutes, or until the noodles are perfectly al dente and have absorbed the savory sauce.

• 8

  Fold in the fresh spinach in batches until completely wilted, then dollop the ricotta cheese across the surface.

• 9

  Sprinkle the shredded mozzarella over the top, cover one last time, and let sit for 5 minutes off the heat until the cheese is gooey and melted.