NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

1 sheet Whole wheat lasagna noodle

3 tbsp Ricotta cheese (part-skim)

2 tbsp Mozzarella cheese (shredded)

1 tbsp Parmesan cheese (grated)

0.5 cup Marinara sauce (no sugar added)

0.5 cup Zucchini (sliced)

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley (chopped)

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the lasagna noodle in boiling salted water according to package directions, then drain and set aside.

• 3

  In a skillet over medium-high heat, brown the ground beef with garlic powder, dried oregano, sea salt, and black pepper until fully cooked and no longer pink.

• 4

  In a small bowl, combine the ricotta cheese with the fresh parsley and half of the parmesan cheese.

• 5

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

• 6

  Cut the cooked lasagna noodle in half. Place one half over the sauce, followed by half of the ground beef, half of the zucchini slices, and half of the ricotta mixture.

• 7

  Repeat the layers with the remaining noodle half, beef, zucchini, and ricotta.

• 8

  Top with the remaining marinara sauce, shredded mozzarella, and the rest of the parmesan cheese.

• 9

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