NUTRITION

SERVINGS

INGREDIENTS

0.5 sheets whole wheat lasagna noodles

1 medium zucchini

0.25 cup part-skim ricotta cheese

2 large egg whites

0.25 cup cooked brown lentils

0.5 cup fresh spinach

0.5 cup low-sodium marinara sauce

0.5 oz shredded part-skim mozzarella cheese

0.5 tbsp grated parmesan cheese

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small, individual-sized oven-safe baking dish.

• 2

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

• 3

  Thinly slice the zucchini lengthwise into wide, flat strips to act as additional noodle layers.

• 4

  In a medium mixing bowl, stir together the ricotta cheese, egg whites, cooked lentils, chopped spinach, oregano, salt, pepper, and minced garlic until well combined.

• 5

  Spread 2 tablespoons of marinara sauce on the bottom of the baking dish, then place a layer of noodles and zucchini strips on top.

• 6

  Spread half of the ricotta and lentil mixture over the vegetables, followed by another layer of marinara and noodles.

• 7

  Repeat the layering process once more, finishing with the remaining marinara sauce, shredded mozzarella, and grated parmesan.

• 8

  Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.

• 9

  Allow the lasagna to rest for 5 to 10 minutes before serving to ensure the layers stay intact when sliced.