Lean Ground Beef and Veggie Lasagna Bake

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

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Veggie Lasagna Bake

Enjoy a wholesome twist on traditional lasagna with lean ground beef, nutrient-packed veggies, and whole wheat lasagna noodles, all layered together with a light tomato sauce and a touch of creamy ricotta. This bake offers a satisfying medley of flavors and textures while keeping your macros in check.

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NUTRITION

414kcal
Protein
33.9g
Fat
14.9g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

1 oz Whole Wheat Lasagna Noodles

1 cup Fresh Spinach

1/2 cup diced Zucchini

1 clove Garlic

1 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat lasagna noodles according to package directions until al dente. Drain and set aside.

  • 3

    In a non-stick skillet over medium heat, sauté the minced garlic until fragrant. Add the lean ground beef and cook until browned and fully cooked.

  • 4

    Stir in the diced zucchini, fresh spinach, and dried oregano. Cook for 2-3 minutes until the vegetables begin to soften.

  • 5

    Add the tomato sauce to the beef and vegetable mixture, stirring to combine. Allow to simmer for a couple of minutes.

  • 6

    In a baking dish, layer the cooked noodles with the beef mixture and dollops of part-skim ricotta cheese. Repeat layers if necessary.

  • 7

    Bake in the preheated oven for 15-20 minutes until heated through and slightly bubbly.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.

Lean Ground Beef and Veggie Lasagna Bake

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

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Veggie Lasagna Bake

Enjoy a wholesome twist on traditional lasagna with lean ground beef, nutrient-packed veggies, and whole wheat lasagna noodles, all layered together with a light tomato sauce and a touch of creamy ricotta. This bake offers a satisfying medley of flavors and textures while keeping your macros in check.

NUTRITION

414kcal
Protein
33.9g
Fat
14.9g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

1 oz Whole Wheat Lasagna Noodles

1 cup Fresh Spinach

1/2 cup diced Zucchini

1 clove Garlic

1 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat lasagna noodles according to package directions until al dente. Drain and set aside.

  • 3

    In a non-stick skillet over medium heat, sauté the minced garlic until fragrant. Add the lean ground beef and cook until browned and fully cooked.

  • 4

    Stir in the diced zucchini, fresh spinach, and dried oregano. Cook for 2-3 minutes until the vegetables begin to soften.

  • 5

    Add the tomato sauce to the beef and vegetable mixture, stirring to combine. Allow to simmer for a couple of minutes.

  • 6

    In a baking dish, layer the cooked noodles with the beef mixture and dollops of part-skim ricotta cheese. Repeat layers if necessary.

  • 7

    Bake in the preheated oven for 15-20 minutes until heated through and slightly bubbly.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.