NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground beef (93% lean)

1.5 sheets Whole wheat lasagna noodles

2 tbsp Part-skim ricotta cheese

2 tbsp Part-skim shredded mozzarella cheese

0.5 cup Marinara sauce (no sugar added)

0.5 cup Zucchini

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Egg

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a skillet over medium heat, brown the ground beef until fully cooked, breaking it into small crumbles.

• 3

  Add the minced garlic to the beef and sauté for 1 minute before stirring in the marinara sauce, sea salt, and black pepper.

• 4

  While the sauce simmers, boil the whole wheat lasagna noodles in salted water until al dente, then drain and cut into halves or thirds to fit your baking dish.

• 5

  In a small bowl, combine the ricotta cheese, beaten egg, and dried oregano, mixing until the texture is smooth and well incorporated.

• 6

  Thinly slice the zucchini into rounds or long strips to act as a vegetable layer within the lasagna.

• 7

  In a small individual-sized baking dish, spread a thin layer of meat sauce on the bottom, followed by a layer of noodles, a layer of zucchini, and a portion of the ricotta mixture.

• 8

  Repeat the layers until all ingredients are used, finishing with a final layer of meat sauce and a sprinkle of shredded mozzarella cheese.

• 9

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

• 10

  Let the lasagna rest for 5 minutes, then garnish with freshly chopped parsley and serve.