Creamy Baked Beef Lasagna with Ricotta

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

Creamy Baked Beef Lasagna with Ricotta

YOUR SOLIN GENERATED RECIPE

Creamy Baked Beef Lasagna with Ricotta

Sautéed lean beef and whole grain noodles layered with a creamy ricotta-spinach mixture and baked until the mozzarella is golden and bubbling.

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NUTRITION

544kcal
Protein
51.6g
Fat
22.1g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

2 sheets whole grain lasagna noodles

4 oz 93% lean ground beef

0.5 cup low-sodium marinara sauce

0.25 cup part-skim ricotta cheese

1 cup fresh baby spinach

1 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the lasagna noodles in boiling water until al dente, then drain and set aside.

  • 3

    In a skillet over medium heat, brown the ground beef with the sea salt, black pepper, and garlic powder until no longer pink.

  • 4

    Stir the marinara sauce and dried oregano into the beef and simmer for 3 minutes.

  • 5

    In a small bowl, mix the ricotta cheese with the fresh baby spinach until well combined.

  • 6

    Spread a spoonful of the meat sauce into the bottom of a small individual baking dish.

  • 7

    Layer one lasagna noodle, half of the ricotta-spinach mixture, and a portion of the meat sauce.

  • 8

    Repeat the layer with the second noodle, the remaining ricotta mixture, and the rest of the meat sauce.

  • 9

    Top with shredded mozzarella and parmesan cheese, then bake for 20 minutes until the cheese is melted and golden.

Creamy Baked Beef Lasagna with Ricotta

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

Creamy Baked Beef Lasagna with Ricotta

YOUR SOLIN GENERATED RECIPE

Creamy Baked Beef Lasagna with Ricotta

Sautéed lean beef and whole grain noodles layered with a creamy ricotta-spinach mixture and baked until the mozzarella is golden and bubbling.

NUTRITION

544kcal
Protein
51.6g
Fat
22.1g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

2 sheets whole grain lasagna noodles

4 oz 93% lean ground beef

0.5 cup low-sodium marinara sauce

0.25 cup part-skim ricotta cheese

1 cup fresh baby spinach

1 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the lasagna noodles in boiling water until al dente, then drain and set aside.

  • 3

    In a skillet over medium heat, brown the ground beef with the sea salt, black pepper, and garlic powder until no longer pink.

  • 4

    Stir the marinara sauce and dried oregano into the beef and simmer for 3 minutes.

  • 5

    In a small bowl, mix the ricotta cheese with the fresh baby spinach until well combined.

  • 6

    Spread a spoonful of the meat sauce into the bottom of a small individual baking dish.

  • 7

    Layer one lasagna noodle, half of the ricotta-spinach mixture, and a portion of the meat sauce.

  • 8

    Repeat the layer with the second noodle, the remaining ricotta mixture, and the rest of the meat sauce.

  • 9

    Top with shredded mozzarella and parmesan cheese, then bake for 20 minutes until the cheese is melted and golden.