Hearty Lean Ground Beef and Vegetable Baked Lasagna

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

Hearty Lean Ground Beef and Vegetable Baked Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Lean Ground Beef and Vegetable Baked Lasagna

Enjoy a savory baked lasagna that layers lean ground beef with a medley of fresh vegetables, rich tomato sauce, and a touch of low-fat ricotta for creaminess, all nestled between tender whole wheat pasta sheets. This dish delivers robust flavors in every bite while meeting your protein and calorie goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

447kcal
Protein
37.9g
Fat
10.9g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Beef

100 g Zucchini

1/2 medium Red Bell Pepper

1/2 cup Tomato Sauce (No Salt Added)

1 oz Whole Wheat Lasagna Noodle

50 g White Mushrooms

30 g Onion

1/4 cup Low-Fat Ricotta Cheese

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a skillet over medium heat, sauté the diced onion and sliced mushrooms until softened.

  • 3

    Add lean ground beef into the skillet and cook until browned, breaking it up into small pieces.

  • 4

    Mix in diced zucchini and red bell pepper, cooking until the vegetables slightly soften.

  • 5

    Stir in the tomato sauce and let simmer for about 5 minutes to blend the flavors.

  • 6

    Prepare the whole wheat lasagna noodle according to package instructions until al dente.

  • 7

    In a small bowl, combine the meat-vegetable mixture with low-fat ricotta cheese to add creaminess.

  • 8

    Layer the cooked noodle in a small baking dish, spread the beef and vegetable mixture over it, and if desired, repeat the layers.

  • 9

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

  • 10

    Remove from the oven and let it sit for a few minutes before serving.

Hearty Lean Ground Beef and Vegetable Baked Lasagna

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

Hearty Lean Ground Beef and Vegetable Baked Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Lean Ground Beef and Vegetable Baked Lasagna

Enjoy a savory baked lasagna that layers lean ground beef with a medley of fresh vegetables, rich tomato sauce, and a touch of low-fat ricotta for creaminess, all nestled between tender whole wheat pasta sheets. This dish delivers robust flavors in every bite while meeting your protein and calorie goals.

NUTRITION

447kcal
Protein
37.9g
Fat
10.9g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Beef

100 g Zucchini

1/2 medium Red Bell Pepper

1/2 cup Tomato Sauce (No Salt Added)

1 oz Whole Wheat Lasagna Noodle

50 g White Mushrooms

30 g Onion

1/4 cup Low-Fat Ricotta Cheese

PREPARATION

  • 1

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

  • 2

    In a skillet over medium heat, sauté the diced onion and sliced mushrooms until softened.

  • 3

    Add lean ground beef into the skillet and cook until browned, breaking it up into small pieces.

  • 4

    Mix in diced zucchini and red bell pepper, cooking until the vegetables slightly soften.

  • 5

    Stir in the tomato sauce and let simmer for about 5 minutes to blend the flavors.

  • 6

    Prepare the whole wheat lasagna noodle according to package instructions until al dente.

  • 7

    In a small bowl, combine the meat-vegetable mixture with low-fat ricotta cheese to add creaminess.

  • 8

    Layer the cooked noodle in a small baking dish, spread the beef and vegetable mixture over it, and if desired, repeat the layers.

  • 9

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

  • 10

    Remove from the oven and let it sit for a few minutes before serving.