Lean Beef and Veggie Lasagna Bake

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

Lean Beef and Veggie Lasagna Bake

YOUR SOLIN GENERATED RECIPE

Lean Beef and Veggie Lasagna Bake

Savor a hearty and wholesome Lasagna Bake featuring lean ground beef, vibrant veggies, and a touch of low-fat ricotta layered with whole wheat lasagna noodles. Every bite delivers a balanced mix of protein and complex carbs, making it a comfort meal that's both satisfying and nutritious.

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NUTRITION

404kcal
Protein
37.4g
Fat
13.5g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Beef

1 piece Whole Wheat Lasagna Noodle

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Tomato Sauce

1/2 cup Zucchini (sliced)

1 cup Fresh Spinach

1/2 medium Onion, diced

1 tsp Dried Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a skillet, sauté the diced onion in a non-stick pan over medium heat until softened.

  • 3

    Add the lean ground beef to the skillet. Cook until browned, breaking it up with a spatula. Season with salt, pepper, and dried Italian herbs.

  • 4

    Stir in the tomato sauce, allowing the flavors to meld for a few minutes. Remove from heat.

  • 5

    Layer the ingredients in an oven-safe baking dish starting with a piece of whole wheat lasagna noodle. Spread half of the beef and tomato sauce mixture over the noodle.

  • 6

    Add a layer of sliced zucchini and fresh spinach, then dollop with low-fat ricotta cheese.

  • 7

    Repeat the layers: add another layer of the lasagna noodle, remaining beef mixture, more veggies, and finish with ricotta on top.

  • 8

    Bake in the preheated oven for 20-25 minutes or until everything is heated through and flavors are blended.

  • 9

    Let cool slightly before serving and enjoy your nutrient-packed Lean Beef and Veggie Lasagna Bake.

Lean Beef and Veggie Lasagna Bake

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

Lean Beef and Veggie Lasagna Bake

YOUR SOLIN GENERATED RECIPE

Lean Beef and Veggie Lasagna Bake

Savor a hearty and wholesome Lasagna Bake featuring lean ground beef, vibrant veggies, and a touch of low-fat ricotta layered with whole wheat lasagna noodles. Every bite delivers a balanced mix of protein and complex carbs, making it a comfort meal that's both satisfying and nutritious.

NUTRITION

404kcal
Protein
37.4g
Fat
13.5g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Beef

1 piece Whole Wheat Lasagna Noodle

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Tomato Sauce

1/2 cup Zucchini (sliced)

1 cup Fresh Spinach

1/2 medium Onion, diced

1 tsp Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a skillet, sauté the diced onion in a non-stick pan over medium heat until softened.

  • 3

    Add the lean ground beef to the skillet. Cook until browned, breaking it up with a spatula. Season with salt, pepper, and dried Italian herbs.

  • 4

    Stir in the tomato sauce, allowing the flavors to meld for a few minutes. Remove from heat.

  • 5

    Layer the ingredients in an oven-safe baking dish starting with a piece of whole wheat lasagna noodle. Spread half of the beef and tomato sauce mixture over the noodle.

  • 6

    Add a layer of sliced zucchini and fresh spinach, then dollop with low-fat ricotta cheese.

  • 7

    Repeat the layers: add another layer of the lasagna noodle, remaining beef mixture, more veggies, and finish with ricotta on top.

  • 8

    Bake in the preheated oven for 20-25 minutes or until everything is heated through and flavors are blended.

  • 9

    Let cool slightly before serving and enjoy your nutrient-packed Lean Beef and Veggie Lasagna Bake.