Lean Ground Beef Lasagna Bake with Spinach and Ricotta

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

Lean Ground Beef Lasagna Bake with Spinach and Ricotta

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Lasagna Bake with Spinach and Ricotta

Savor a reimagined lasagna that offers a harmonious blend of lean ground beef, creamy low-fat ricotta, and vibrant spinach layered over whole wheat lasagna noodles, all embraced in a rich marinara sauce. This lighter take on a classic delivers comforting textures and flavors while keeping it balanced and nutritious for your active lifestyle.

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NUTRITION

482kcal
Protein
36.4g
Fat
24.6g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1/4 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1 Whole Wheat Lasagna Noodle sheet

1/2 cup Marinara Sauce

1/4 medium Onion, diced

1 clove Garlic, minced

1 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, add 1 teaspoon of olive oil. Sauté the diced onion and minced garlic until fragrant and softened, about 2-3 minutes.

  • 3

    Add the lean ground beef to the skillet. Season with salt and pepper, and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

  • 4

    Stir in the marinara sauce with the cooked beef and let simmer for 2 minutes. Remove from heat.

  • 5

    In a small baking dish, layer the ingredients starting with the cooked whole wheat lasagna noodle sheet. Spread a layer of the beef marinara mixture, followed by dollops of low-fat ricotta cheese and a scattering of fresh spinach leaves.

  • 6

    Repeat layering if desired, finishing with a top layer of beef mixture. You can also add a light sprinkle of black pepper on top.

  • 7

    Bake in the preheated oven for 15-20 minutes until the dish is warmed through and the flavors meld.

  • 8

    Remove from the oven, let cool slightly, and serve warm.

Lean Ground Beef Lasagna Bake with Spinach and Ricotta

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

Lean Ground Beef Lasagna Bake with Spinach and Ricotta

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Lasagna Bake with Spinach and Ricotta

Savor a reimagined lasagna that offers a harmonious blend of lean ground beef, creamy low-fat ricotta, and vibrant spinach layered over whole wheat lasagna noodles, all embraced in a rich marinara sauce. This lighter take on a classic delivers comforting textures and flavors while keeping it balanced and nutritious for your active lifestyle.

NUTRITION

482kcal
Protein
36.4g
Fat
24.6g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1/4 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1 Whole Wheat Lasagna Noodle sheet

1/2 cup Marinara Sauce

1/4 medium Onion, diced

1 clove Garlic, minced

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, add 1 teaspoon of olive oil. Sauté the diced onion and minced garlic until fragrant and softened, about 2-3 minutes.

  • 3

    Add the lean ground beef to the skillet. Season with salt and pepper, and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

  • 4

    Stir in the marinara sauce with the cooked beef and let simmer for 2 minutes. Remove from heat.

  • 5

    In a small baking dish, layer the ingredients starting with the cooked whole wheat lasagna noodle sheet. Spread a layer of the beef marinara mixture, followed by dollops of low-fat ricotta cheese and a scattering of fresh spinach leaves.

  • 6

    Repeat layering if desired, finishing with a top layer of beef mixture. You can also add a light sprinkle of black pepper on top.

  • 7

    Bake in the preheated oven for 15-20 minutes until the dish is warmed through and the flavors meld.

  • 8

    Remove from the oven, let cool slightly, and serve warm.