Protein-Packed Lasagna with Lean Beef and Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Lasagna with Lean Beef and Veggies

YOUR SOLIN GENERATED RECIPE

Protein-Packed Lasagna with Lean Beef and Veggies

A hearty twist on a classic comfort dish, this lean beef and veggie lasagna layers savory ground beef, fresh zucchini, tomatoes, and spinach between whole wheat noodles and a light dollop of cottage cheese. It’s baked to meld the flavors together for a filling yet balanced meal that supports your protein and calorie goals.

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NUTRITION

379kcal
Protein
35.7g
Fat
10.6g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Beef

1/2 cup sliced Zucchini

1/2 cup Diced Tomato

1 cup Spinach

1 Whole Wheat Lasagna Noodle

1/4 cup Low-Fat Cottage Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a nonstick skillet, cook the lean ground beef over medium heat until browned. Drain excess fat if needed.

  • 3

    Add the diced tomatoes to the beef, and let it simmer for 3-4 minutes to merge flavors.

  • 4

    While the beef simmers, blanch the zucchini slices in boiling water for 2 minutes, then drain, and roughly chop them. Toss the spinach in to wilt slightly using the residual heat.

  • 5

    Prepare a small baking dish by layering: start with a whole wheat lasagna noodle at the base, add a layer of the beef-tomato mixture, then evenly distribute the zucchini and spinach.

  • 6

    Top with a dollop of low-fat cottage cheese.

  • 7

    Bake in the preheated oven for about 12-15 minutes until heated through and the flavors meld together.

  • 8

    Let it cool for a minute before serving.

Protein-Packed Lasagna with Lean Beef and Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Lasagna with Lean Beef and Veggies

YOUR SOLIN GENERATED RECIPE

Protein-Packed Lasagna with Lean Beef and Veggies

A hearty twist on a classic comfort dish, this lean beef and veggie lasagna layers savory ground beef, fresh zucchini, tomatoes, and spinach between whole wheat noodles and a light dollop of cottage cheese. It’s baked to meld the flavors together for a filling yet balanced meal that supports your protein and calorie goals.

NUTRITION

379kcal
Protein
35.7g
Fat
10.6g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Beef

1/2 cup sliced Zucchini

1/2 cup Diced Tomato

1 cup Spinach

1 Whole Wheat Lasagna Noodle

1/4 cup Low-Fat Cottage Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a nonstick skillet, cook the lean ground beef over medium heat until browned. Drain excess fat if needed.

  • 3

    Add the diced tomatoes to the beef, and let it simmer for 3-4 minutes to merge flavors.

  • 4

    While the beef simmers, blanch the zucchini slices in boiling water for 2 minutes, then drain, and roughly chop them. Toss the spinach in to wilt slightly using the residual heat.

  • 5

    Prepare a small baking dish by layering: start with a whole wheat lasagna noodle at the base, add a layer of the beef-tomato mixture, then evenly distribute the zucchini and spinach.

  • 6

    Top with a dollop of low-fat cottage cheese.

  • 7

    Bake in the preheated oven for about 12-15 minutes until heated through and the flavors meld together.

  • 8

    Let it cool for a minute before serving.