NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

0.5 sheet brown rice lasagna noodles

0.5 cup zucchini, thinly sliced

0.5 cup no-sugar-added marinara sauce

2 tbsp part-skim ricotta cheese

0.5 oz shredded part-skim mozzarella cheese

1 tbsp whisked egg

1 cup fresh spinach

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic, minced

PREPARATION

• 1

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

• 2

  Cook the brown rice lasagna noodle according to package instructions until al dente, then drain and set aside.

• 3

  In a skillet over medium heat, add the olive oil and brown the ground beef with the minced garlic, sea salt, and black pepper until fully cooked.

• 4

  Stir the fresh spinach into the beef until wilted, then pour in the marinara sauce and simmer for 2 minutes.

• 5

  In a small bowl, combine the ricotta cheese, whisked egg, and dried oregano until smooth.

• 6

  Spread a spoonful of the meat sauce on the bottom of the baking dish, followed by a layer of zucchini slices and a piece of the lasagna noodle.

• 7

  Spread the ricotta mixture over the noodle, then top with the remaining meat sauce and another layer of zucchini slices.

• 8

  Sprinkle the shredded mozzarella evenly over the top.

• 9

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

• 10

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