NUTRITION

SERVINGS

INGREDIENTS

0.75 cup part-skim ricotta cheese

1 oz part-skim mozzarella cheese

2 tbsp grated parmesan cheese

1 large egg

0.5 cup marinara sauce

1 cup baby spinach

1 medium zucchini

0.25 tsp dried oregano

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Slice the zucchini into long, thin planks using a mandoline or sharp knife, then pat them dry with paper towels to remove excess moisture.

• 3

  In a medium mixing bowl, whisk the egg and then stir in the ricotta cheese, parmesan, dried oregano, garlic powder, sea salt, and black pepper until well combined.

• 4

  Spread 2 tablespoons of the marinara sauce across the bottom of a small individual baking dish.

• 5

  Place a layer of zucchini planks over the sauce, followed by a layer of the ricotta mixture and a handful of fresh baby spinach.

• 6

  Repeat the layers until all ingredients are used, ending with a final layer of marinara sauce.

• 7

  Sprinkle the shredded mozzarella cheese evenly over the top.

• 8

  Cover the dish with foil and bake for 20 minutes.

• 9

  Remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted and the edges are bubbling.

• 10

  Let the lasagna rest for 5 minutes before slicing to allow the layers to set.