Lean Beef and Veggie-Loaded Lasagna

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

Lean Beef and Veggie-Loaded Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Beef and Veggie-Loaded Lasagna

Savor a vibrant, nutrient-packed lasagna that layers lean ground beef with a medley of fresh vegetables, accented by creamy low-fat ricotta and a sprinkle of part-skim mozzarella. Each bite delivers a delightful balance of hearty flavor and wholesome ingredients, perfect for a nourishing meal that satisfies both taste and wellness goals.

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NUTRITION

451kcal
Protein
45g
Fat
16.3g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1/4 cup Low-Fat Ricotta Cheese

1/8 cup Part-Skim Mozzarella Cheese

1/2 cup Fresh Spinach

1/2 cup Diced Zucchini

1/2 cup Sliced Mushrooms

1/2 cup Low-Sodium Marinara Sauce

1 Whole Wheat Lasagna Noodle

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a nonstick skillet over medium heat, cook the lean ground beef until browned. Season lightly with salt and pepper as it cooks.

  • 3

    Stir in the sliced mushrooms, diced zucchini, and fresh spinach. Sauté for 3-4 minutes until the vegetables soften slightly.

  • 4

    Add the low-sodium marinara sauce to the beef and veggie mixture. Let it simmer for an additional 2 minutes to meld the flavors.

  • 5

    Lay out the whole wheat lasagna noodle on a baking dish. Spoon half of the beef and vegetable sauce over the noodle.

  • 6

    Dot the layer with low-fat ricotta cheese and sprinkle with part-skim mozzarella cheese.

  • 7

    If desired, add a second layer by repeating with another noodle sheet (if within your calorie target) or simply finish with the current layer.

  • 8

    Bake for 15-20 minutes until the cheese is melty and the dish is heated through.

  • 9

    Allow the lasagna to cool slightly before serving, and enjoy a balanced meal of lean protein and vibrant veggies.

Lean Beef and Veggie-Loaded Lasagna

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

Lean Beef and Veggie-Loaded Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Beef and Veggie-Loaded Lasagna

Savor a vibrant, nutrient-packed lasagna that layers lean ground beef with a medley of fresh vegetables, accented by creamy low-fat ricotta and a sprinkle of part-skim mozzarella. Each bite delivers a delightful balance of hearty flavor and wholesome ingredients, perfect for a nourishing meal that satisfies both taste and wellness goals.

NUTRITION

451kcal
Protein
45g
Fat
16.3g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1/4 cup Low-Fat Ricotta Cheese

1/8 cup Part-Skim Mozzarella Cheese

1/2 cup Fresh Spinach

1/2 cup Diced Zucchini

1/2 cup Sliced Mushrooms

1/2 cup Low-Sodium Marinara Sauce

1 Whole Wheat Lasagna Noodle

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a nonstick skillet over medium heat, cook the lean ground beef until browned. Season lightly with salt and pepper as it cooks.

  • 3

    Stir in the sliced mushrooms, diced zucchini, and fresh spinach. Sauté for 3-4 minutes until the vegetables soften slightly.

  • 4

    Add the low-sodium marinara sauce to the beef and veggie mixture. Let it simmer for an additional 2 minutes to meld the flavors.

  • 5

    Lay out the whole wheat lasagna noodle on a baking dish. Spoon half of the beef and vegetable sauce over the noodle.

  • 6

    Dot the layer with low-fat ricotta cheese and sprinkle with part-skim mozzarella cheese.

  • 7

    If desired, add a second layer by repeating with another noodle sheet (if within your calorie target) or simply finish with the current layer.

  • 8

    Bake for 15-20 minutes until the cheese is melty and the dish is heated through.

  • 9

    Allow the lasagna to cool slightly before serving, and enjoy a balanced meal of lean protein and vibrant veggies.