NUTRITION

SERVINGS

INGREDIENTS

1 cup zucchini

0.5 cup mushrooms

0.5 sheet whole wheat lasagna noodles

0.17 cup part-skim ricotta cheese

0.75 oz low-moisture mozzarella cheese

1 tbsp parmesan cheese

0.5 cup cooked brown lentils

0.5 cup no-sugar-added marinara sauce

1 large egg

1 cup fresh spinach

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the zucchini into thin rounds and the mushrooms into slices; spread them on the baking sheet, mist lightly with oil, and roast for 12-15 minutes until tender.

• 3

  While vegetables roast, boil the lasagna noodle in salted water according to package directions until al dente, then drain and set aside.

• 4

  In a small bowl, whisk together the ricotta cheese, egg, minced garlic, dried oregano, salt, and pepper until smooth.

• 5

  In a separate bowl, stir the cooked lentils into the marinara sauce to create a high-protein meatless sauce.

• 6

  In a small individual-sized baking dish, spread a spoonful of the lentil-marinara on the bottom.

• 7

  Layer half of the lasagna noodle (cut to fit), followed by half of the ricotta mixture, half of the roasted vegetables, and a handful of fresh spinach.

• 8

  Repeat the layers with the remaining noodle, ricotta, vegetables, and spinach, ending with a final layer of lentil-marinara.

• 9

  Top the lasagna with the mozzarella and parmesan cheeses.

• 10

  Bake for 20-25 minutes until the cheese is melted and the sauce is bubbling around the edges.

• 11

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