Hearty Lean Beef and Veggie Lasagna

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

Hearty Lean Beef and Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Lean Beef and Veggie Lasagna

A satisfying lasagna that layers lean beef, vibrant veggies, and a hint of creamy low-fat ricotta between tender whole wheat noodles, offering a balanced, hearty meal that's both nourishing and delicious.

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NUTRITION

449kcal
Protein
40g
Fat
13.9g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Beef (90% lean)

1 oz Whole Wheat Lasagna Noodle

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Tomato Sauce

1 cup Fresh Spinach

1/4 medium Zucchini

1/4 cup diced Red Bell Pepper

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the lean ground beef in a skillet over medium heat until browned. Drain any excess fat.

  • 3

    Stir in the tomato sauce with the beef and let it simmer for 5 minutes.

  • 4

    Lightly cook the whole wheat lasagna noodle in boiling water for 2-3 minutes if needed, or use pre-cooked noodles.

  • 5

    In a small baking dish, spread a thin layer of the beef and tomato sauce mixture.

  • 6

    Layer with the lasagna noodle, a spoonful of low-fat ricotta, followed by a mix of spinach, diced zucchini, and red bell pepper.

  • 7

    Repeat the layering process once more, finishing with a layer of the beef and tomato sauce on top.

  • 8

    Bake in the preheated oven for 20 minutes until the dish is heated through and the flavors meld together.

  • 9

    Let stand for a few minutes before serving.

Hearty Lean Beef and Veggie Lasagna

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

Hearty Lean Beef and Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Lean Beef and Veggie Lasagna

A satisfying lasagna that layers lean beef, vibrant veggies, and a hint of creamy low-fat ricotta between tender whole wheat noodles, offering a balanced, hearty meal that's both nourishing and delicious.

NUTRITION

449kcal
Protein
40g
Fat
13.9g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Beef (90% lean)

1 oz Whole Wheat Lasagna Noodle

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Tomato Sauce

1 cup Fresh Spinach

1/4 medium Zucchini

1/4 cup diced Red Bell Pepper

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the lean ground beef in a skillet over medium heat until browned. Drain any excess fat.

  • 3

    Stir in the tomato sauce with the beef and let it simmer for 5 minutes.

  • 4

    Lightly cook the whole wheat lasagna noodle in boiling water for 2-3 minutes if needed, or use pre-cooked noodles.

  • 5

    In a small baking dish, spread a thin layer of the beef and tomato sauce mixture.

  • 6

    Layer with the lasagna noodle, a spoonful of low-fat ricotta, followed by a mix of spinach, diced zucchini, and red bell pepper.

  • 7

    Repeat the layering process once more, finishing with a layer of the beef and tomato sauce on top.

  • 8

    Bake in the preheated oven for 20 minutes until the dish is heated through and the flavors meld together.

  • 9

    Let stand for a few minutes before serving.