Lean Ground Beef and Veggie Lasagna Bake with Creamy Ricotta

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

Lean Ground Beef and Veggie Lasagna Bake with Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Veggie Lasagna Bake with Creamy Ricotta

Savor the hearty flavors of lean ground beef layered with colorful veggies and creamy ricotta, all enveloped in a comforting tomato sauce and whole wheat lasagna noodle base. This dish is a balanced blend of savory beef, fresh vegetables, and a touch of creaminess, perfect for a nutritious dinner that satisfies without weighing you down.

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NUTRITION

540kcal
Protein
37.7g
Fat
28.2g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

1/4 cup Ricotta Cheese

1/2 cup Zucchini

1/4 cup Bell Pepper

1/4 cup Tomato Sauce

1 ounce Whole Wheat Lasagna Noodle

1/4 medium Onion

1 clove Garlic

1 teaspoon Olive Oil

1 teaspoon Italian Seasoning

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat olive oil in a skillet over medium heat, then add chopped onion and minced garlic, sautéing until soft and fragrant.

  • 3

    Add the lean ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain any excess fat if necessary.

  • 4

    Stir in the tomato sauce, Italian seasoning, and chopped bell pepper; cook for an additional 2 minutes.

  • 5

    In a baking dish, layer crumbled whole wheat lasagna noodle (pre-cooked or broken into smaller pieces), the beef mixture, zucchini slices, and dollops of creamy ricotta. Repeat layers if desired.

  • 6

    Finish with a light spread of remaining ricotta on top.

  • 7

    Bake in the preheated oven for 18-20 minutes until heated through and the flavors meld together.

  • 8

    Allow to cool slightly before serving.

Lean Ground Beef and Veggie Lasagna Bake with Creamy Ricotta

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

Lean Ground Beef and Veggie Lasagna Bake with Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Veggie Lasagna Bake with Creamy Ricotta

Savor the hearty flavors of lean ground beef layered with colorful veggies and creamy ricotta, all enveloped in a comforting tomato sauce and whole wheat lasagna noodle base. This dish is a balanced blend of savory beef, fresh vegetables, and a touch of creaminess, perfect for a nutritious dinner that satisfies without weighing you down.

NUTRITION

540kcal
Protein
37.7g
Fat
28.2g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

1/4 cup Ricotta Cheese

1/2 cup Zucchini

1/4 cup Bell Pepper

1/4 cup Tomato Sauce

1 ounce Whole Wheat Lasagna Noodle

1/4 medium Onion

1 clove Garlic

1 teaspoon Olive Oil

1 teaspoon Italian Seasoning

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat olive oil in a skillet over medium heat, then add chopped onion and minced garlic, sautéing until soft and fragrant.

  • 3

    Add the lean ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain any excess fat if necessary.

  • 4

    Stir in the tomato sauce, Italian seasoning, and chopped bell pepper; cook for an additional 2 minutes.

  • 5

    In a baking dish, layer crumbled whole wheat lasagna noodle (pre-cooked or broken into smaller pieces), the beef mixture, zucchini slices, and dollops of creamy ricotta. Repeat layers if desired.

  • 6

    Finish with a light spread of remaining ricotta on top.

  • 7

    Bake in the preheated oven for 18-20 minutes until heated through and the flavors meld together.

  • 8

    Allow to cool slightly before serving.