NUTRITION

SERVINGS

INGREDIENTS

5 oz ground venison

1.5 sheets brown rice lasagna noodles

2 tbsp part-skim ricotta cheese

0.5 cup no-sugar-added marinara sauce

1 cup fresh baby spinach

2 tbsp shredded part-skim mozzarella cheese

1 tbsp liquid egg whites

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat oven to 375°F and lightly grease a small oven-safe baking dish with a touch of oil.

• 2

  Bring a pot of salted water to a boil and cook the lasagna noodles until al dente, then drain and set aside.

• 3

  In a skillet over medium heat, add the olive oil and minced garlic, sautéing for 1 minute until fragrant.

• 4

  Add the ground venison to the skillet, seasoning with sea salt, black pepper, and dried oregano, and cook until browned.

• 5

  Stir the marinara sauce and fresh baby spinach into the venison mixture, simmering until the spinach is wilted.

• 6

  In a small bowl, whisk together the ricotta cheese and liquid egg whites until smooth.

• 7

  Spread a small amount of meat sauce in the bottom of the dish, followed by a layer of noodle, half the ricotta, and more sauce.

• 8

  Repeat the layers, finishing with the remaining sauce and a sprinkle of shredded mozzarella cheese.

• 9

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