NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

1.5 sheets whole wheat lasagna noodles

0.5 cup no-sugar-added marinara sauce

3 tbsp part-skim ricotta cheese

0.5 oz shredded part-skim mozzarella cheese

1 cup fresh baby spinach

0.5 medium zucchini

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a skillet over medium heat, add the olive oil and sauté the ground beef with minced garlic, sea salt, black pepper, and dried oregano until the meat is fully browned.

• 3

  Boil the whole wheat lasagna noodles in salted water according to package directions until al dente, then drain and set aside.

• 4

  Thinly slice the zucchini into long, flat strips to use as a nutrient-dense layering component.

• 5

  In a small bowl, stir together the part-skim ricotta cheese and the fresh baby spinach until the spinach is evenly distributed.

• 6

  In a small personal-sized baking dish, spread a thin layer of marinara sauce on the bottom, followed by a layer of noodles, then the cooked beef and zucchini slices.

• 7

  Spread the ricotta-spinach mixture over the zucchini, then add another layer of noodles and the remaining marinara sauce.

• 8

  Top with the shredded mozzarella cheese, cover with foil, and bake for 20 minutes.

• 9

  Remove the foil and bake for an additional 10 minutes until the cheese is melted and slightly golden.