NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

1 tsp extra virgin olive oil

0.5 cup yellow onion

2 cloves garlic

1 cup marinara sauce

0.5 cup water

2 sheets whole wheat lasagna noodles

2 cups fresh spinach

0.25 cup part-skim ricotta cheese

1.5 oz shredded mozzarella cheese

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Heat the extra virgin olive oil in a large deep skillet over medium-high heat.

• 2

  Add the ground chicken and finely diced yellow onion to the skillet, breaking the meat into small crumbles with a wooden spoon.

• 3

  Sauté the mixture for 8 to 10 minutes until the chicken is thoroughly browned and the onions are translucent.

• 4

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for 1 minute until highly fragrant.

• 5

  Pour the marinara sauce and water into the skillet, stirring to combine with the meat mixture.

• 6

  Break the whole wheat lasagna noodles by hand into 2-inch pieces and press them down into the sauce until they are fully submerged.

• 7

  Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 to 20 minutes, stirring once halfway through to ensure noodles do not stick to the bottom.

• 8

  Once the noodles are tender, remove the lid and stir in the fresh spinach, folding it gently until it is completely wilted.

• 9

  Dollop the part-skim ricotta cheese evenly across the surface of the skillet.

• 10

  Sprinkle the shredded mozzarella cheese over the top and cover for an additional 2 to 3 minutes until the cheese is melted and bubbly.

• 11

  Remove from heat and let the lasagna rest for 5 minutes to set before garnishing with torn fresh basil and serving.