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Pizza & Pasta · Pasta
Beef & Veggie Lasagna
Proper layered lasagna with a white-bean 'ricotta' that bakes creamy — the whole pan is meal prep.
469Calories
32.2gProtein
51.8gNet carbs
8.7gFiber
11.9gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
9 oz (250 g) brown-rice lasagna sheets
250 g
1¼ lb (550 g) 96/4 extra-lean ground beef
550 g
3⅓ cups (800 g) canned crushed tomatoes
800 g
4 Tbsp (60 g) tomato paste
60 g
1 onion (150 g), diced
150 g
5 cloves garlic, minced
15 g
1 Tbsp Italian herbs + 1 tsp fennel seed + ½ tsp chili flakes + 1¼ tsp salt
12 g
1 Tbsp (10 g) allulose
10 g
1¼ cups (200 g) cannellini beans, drained
200 g
⅓ cup + 1 Tbsp (50 g) raw cashews, soaked 15 min in hot water
50 g
¼ cup (20 g) nutritional yeast
20 g
4 tsp lemon juice
20 g
7 oz (200 g) spinach, wilted and squeezed
200 g
1 zucchini (200 g), sliced into thin planks
200 g
½ cup minus 1 Tbsp (50 g) dairy-free mozzarella-style shreds
50 g
Method
- Meat sauce: brown the beef with the onion; add garlic, spices, and tomato paste for a minute, then the crushed tomatoes and allulose. Simmer 15 minutes. It should be thick — watery sauce is how lasagna drowns.
- 'Ricotta': blend the beans, drained cashews, nutritional yeast, lemon, and ½ tsp salt with just enough water to turn over. Stir in the squeezed spinach.
- In a 9×13" dish: thin layer of sauce, then noodles, half the ricotta, zucchini planks, a third of the sauce. Repeat. Finish with noodles, remaining sauce, and the shreds.
- Cover with foil and bake at 375°F (190°C) for 35 minutes; uncover for 12–15 more until bubbling at the edges and browned on top.
- Rest 20 full minutes before cutting into 6. This is the hardest step and the most important one.
Nutrition facts
Per serving.
Calories469
Total fat11.9 g
Total carbohydrate62.2 g
Dietary fiber8.7 g
Allulose1.7 g
Net carbs51.8 g
Protein32.2 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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