Ground Beef and Broccoli Sheet Pan Lasagna

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

Ground Beef and Broccoli Sheet Pan Lasagna

YOUR SOLIN GENERATED RECIPE

Ground Beef and Broccoli Sheet Pan Lasagna

Sheet-pan baked whole wheat noodles with lean beef and broccoli, layered with a tangy Greek yogurt-ricotta blend and melty mozzarella.

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NUTRITION

347kcal
Protein
35.5g
Fat
9.9g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

95g 96% Lean Ground Beef

25g Whole Wheat Lasagna Noodles

100g Broccoli Florets

50g Zucchini

30g Non-fat Greek Yogurt

20g Part-Skim Mozzarella

30g Low-sodium Marinara

20g Onion

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Boil whole wheat lasagna noodles until al dente, then drain and chop into 2-inch pieces.

  • 3

    Brown the lean ground beef and diced onions in a non-stick skillet over medium-high heat until no longer pink.

  • 4

    Steam the broccoli florets and thinly slice the zucchini into half-moons.

  • 5

    In a small bowl, stir together the Greek yogurt and marinara sauce with a pinch of Italian seasoning.

  • 6

    On a parchment-lined sheet pan, spread the chopped noodles, beef, broccoli, and zucchini in an even layer.

  • 7

    Dollop the yogurt-marinara mixture over the top and sprinkle evenly with the shredded mozzarella.

  • 8

    Bake for 10-12 minutes until the vegetables are tender and the cheese is bubbly and golden.

Ground Beef and Broccoli Sheet Pan Lasagna

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

Ground Beef and Broccoli Sheet Pan Lasagna

YOUR SOLIN GENERATED RECIPE

Ground Beef and Broccoli Sheet Pan Lasagna

Sheet-pan baked whole wheat noodles with lean beef and broccoli, layered with a tangy Greek yogurt-ricotta blend and melty mozzarella.

NUTRITION

347kcal
Protein
35.5g
Fat
9.9g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

95g 96% Lean Ground Beef

25g Whole Wheat Lasagna Noodles

100g Broccoli Florets

50g Zucchini

30g Non-fat Greek Yogurt

20g Part-Skim Mozzarella

30g Low-sodium Marinara

20g Onion

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Boil whole wheat lasagna noodles until al dente, then drain and chop into 2-inch pieces.

  • 3

    Brown the lean ground beef and diced onions in a non-stick skillet over medium-high heat until no longer pink.

  • 4

    Steam the broccoli florets and thinly slice the zucchini into half-moons.

  • 5

    In a small bowl, stir together the Greek yogurt and marinara sauce with a pinch of Italian seasoning.

  • 6

    On a parchment-lined sheet pan, spread the chopped noodles, beef, broccoli, and zucchini in an even layer.

  • 7

    Dollop the yogurt-marinara mixture over the top and sprinkle evenly with the shredded mozzarella.

  • 8

    Bake for 10-12 minutes until the vegetables are tender and the cheese is bubbly and golden.