Lean Beef and Vegetable Lasagna with Creamy Ricotta

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

Lean Beef and Vegetable Lasagna with Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Lean Beef and Vegetable Lasagna with Creamy Ricotta

Savor a delicious twist on classic lasagna featuring lean ground beef layered with vibrant zucchini and spinach, nestled between whole wheat lasagna noodles, and finished with a dollop of rich, creamy ricotta and tangy tomato sauce. This comforting dish provides a balanced blend of protein and vegetables with a light yet satisfying taste.

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NUTRITION

456kcal
Protein
42.4g
Fat
17.5g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

2 oz Whole Wheat Lasagna Noodles

1/4 cup Part-Skim Ricotta Cheese

1 cup diced Zucchini

1 cup cooked Spinach

1/2 cup Tomato Sauce

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

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

  • 4

    Lightly cook the diced zucchini in a separate pan until just tender.

  • 5

    Boil the whole wheat lasagna noodles according to package instructions until al dente, then drain.

  • 6

    In a baking dish, layer a portion of the meat sauce, followed by noodles, a layer of zucchini and cooked spinach, and dollops of creamy ricotta. Repeat the layers, finishing with a final layer of meat sauce and a few small ricotta dollops on top.

  • 7

    Cover the dish with foil and bake for 20 minutes.

  • 8

    Remove foil and bake an additional 5 minutes to allow the top to set slightly.

  • 9

    Let the lasagna cool for a few minutes before serving.

Lean Beef and Vegetable Lasagna with Creamy Ricotta

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

Lean Beef and Vegetable Lasagna with Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Lean Beef and Vegetable Lasagna with Creamy Ricotta

Savor a delicious twist on classic lasagna featuring lean ground beef layered with vibrant zucchini and spinach, nestled between whole wheat lasagna noodles, and finished with a dollop of rich, creamy ricotta and tangy tomato sauce. This comforting dish provides a balanced blend of protein and vegetables with a light yet satisfying taste.

NUTRITION

456kcal
Protein
42.4g
Fat
17.5g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

2 oz Whole Wheat Lasagna Noodles

1/4 cup Part-Skim Ricotta Cheese

1 cup diced Zucchini

1 cup cooked Spinach

1/2 cup Tomato Sauce

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

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

  • 4

    Lightly cook the diced zucchini in a separate pan until just tender.

  • 5

    Boil the whole wheat lasagna noodles according to package instructions until al dente, then drain.

  • 6

    In a baking dish, layer a portion of the meat sauce, followed by noodles, a layer of zucchini and cooked spinach, and dollops of creamy ricotta. Repeat the layers, finishing with a final layer of meat sauce and a few small ricotta dollops on top.

  • 7

    Cover the dish with foil and bake for 20 minutes.

  • 8

    Remove foil and bake an additional 5 minutes to allow the top to set slightly.

  • 9

    Let the lasagna cool for a few minutes before serving.