NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

1.5 sheets whole wheat lasagna noodles

3 tbsp part-skim ricotta cheese

0.5 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup sugar-free marinara sauce

0.5 cup diced zucchini

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Boil the whole wheat lasagna noodles in salted water until al dente, then drain and set aside on a non-stick surface.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the ground beef, diced zucchini, and minced garlic until the beef is fully browned.

• 4

  Stir the sea salt, black pepper, and half of the marinara sauce into the beef mixture and simmer for 2 minutes.

• 5

  In a small bowl, combine the ricotta cheese with the dried oregano.

• 6

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

• 7

  Layer half of a noodle (cut to fit), half of the beef and zucchini mixture, and half of the ricotta cheese.

• 8

  Repeat the layers, finishing with the remaining noodle, the rest of the marinara sauce, and a topping of mozzarella and parmesan cheese.

• 9

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