NUTRITION

SERVINGS

INGREDIENTS

5 oz ground beef (93% lean)

1.5 whole whole wheat lasagna noodles

3 tbsp part-skim ricotta cheese

1.5 tbsp shredded mozzarella cheese

0.5 cup no-sugar-added marinara sauce

1 cup fresh baby spinach

0.5 cup zucchini (thinly sliced)

1 tsp extra virgin olive oil

1 clove garlic (minced)

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the whole wheat lasagna noodles in a pot of boiling water until al dente, then drain and set aside.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the minced garlic for about 30 seconds until fragrant.

• 4

  Add the ground beef, sea salt, black pepper, and dried oregano to the skillet, cooking and breaking it apart until fully browned.

• 5

  Stir the fresh baby spinach into the beef mixture and cook just until the leaves have wilted.

• 6

  In a small individual-sized baking dish, spread 2 tablespoons of the marinara sauce across the bottom.

• 7

  Place half a noodle (cut to fit) over the sauce, followed by half of the beef and spinach mixture, half of the zucchini slices, and half of the ricotta cheese.

• 8

  Repeat the layers using the remaining noodle pieces, beef, zucchini, and ricotta.

• 9

  Top with the remaining marinara sauce and sprinkle the shredded mozzarella evenly over the top.

• 10

  Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly browned.