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

Lean ground beef layered with whole grain noodles and a velvety ricotta-spinach blend, baked until the tomato sauce is bubbling and fragrant.

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NUTRITION

577kcal
Protein
48.9g
Fat
25g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

5 oz ground beef (93% lean)

1.5 sheet whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

0.5 cup marinara sauce

1 cup fresh baby spinach

0.5 large egg

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

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PREPARATION

  • 1

    Preheat oven to 375°F (190°C).

  • 2

    In a skillet over medium heat, brown the ground beef until cooked through, then drain any excess fat.

  • 3

    Season the beef with sea salt, black pepper, garlic powder, and dried oregano.

  • 4

    In a small bowl, whisk the half egg and stir in the ricotta cheese and fresh spinach until well combined.

  • 5

    Spread two tablespoons of marinara sauce in the bottom of a small oven-safe baking dish.

  • 6

    Place half of the lasagna noodles (broken to fit the dish) over the sauce.

  • 7

    Layer with half of the beef, half of the ricotta mixture, and a portion of marinara.

  • 8

    Add the remaining noodle sheets and top with the rest of the beef, ricotta mixture, and marinara.

  • 9

    Sprinkle the grated parmesan cheese evenly over the top.

  • 10

    Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and the sauce is bubbling.

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

Lean ground beef layered with whole grain noodles and a velvety ricotta-spinach blend, baked until the tomato sauce is bubbling and fragrant.

NUTRITION

577kcal
Protein
48.9g
Fat
25g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

5 oz ground beef (93% lean)

1.5 sheet whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

0.5 cup marinara sauce

1 cup fresh baby spinach

0.5 large egg

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

  • 1

    Preheat oven to 375°F (190°C).

  • 2

    In a skillet over medium heat, brown the ground beef until cooked through, then drain any excess fat.

  • 3

    Season the beef with sea salt, black pepper, garlic powder, and dried oregano.

  • 4

    In a small bowl, whisk the half egg and stir in the ricotta cheese and fresh spinach until well combined.

  • 5

    Spread two tablespoons of marinara sauce in the bottom of a small oven-safe baking dish.

  • 6

    Place half of the lasagna noodles (broken to fit the dish) over the sauce.

  • 7

    Layer with half of the beef, half of the ricotta mixture, and a portion of marinara.

  • 8

    Add the remaining noodle sheets and top with the rest of the beef, ricotta mixture, and marinara.

  • 9

    Sprinkle the grated parmesan cheese evenly over the top.

  • 10

    Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and the sauce is bubbling.