NUTRITION

SERVINGS

INGREDIENTS

0.75 cup part-skim ricotta cheese

0.25 cup shredded part-skim mozzarella cheese

1 large egg

2 tbsp grated parmesan cheese

0.5 cup marinara sauce

1 medium zucchini

1 cup fresh spinach

0.5 cup sliced mushrooms

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife, then arrange them on the baking sheet along with the sliced mushrooms.

• 3

  Roast the zucchini and mushrooms for 10 minutes to release excess moisture, then remove from the oven and pat dry with a paper towel.

• 4

  In a medium bowl, whisk the egg and then stir in the ricotta cheese, minced garlic, dried oregano, sea salt, and black pepper until the mixture is smooth.

• 5

  Spread a thin layer of marinara sauce on the bottom of a small oven-safe baking dish and top with a single layer of roasted zucchini strips.

• 6

  Spread half of the ricotta mixture over the zucchini, followed by a layer of fresh spinach and another drizzle of marinara sauce.

• 7

  Repeat the layers with the remaining zucchini and ricotta, finishing with the rest of the marinara, shredded mozzarella, and grated parmesan.

• 8

  Bake for 20-25 minutes until the cheese is melted and bubbling, then let the lasagna rest for 5 minutes before serving to allow the layers to set.