In this noodle-free twist on classic lasagna, savory ground beef (cooked with garlic and oregano) is ladled over a mix of ricotta, Parmesan, roasted garlic, and parsley. That’s topped with a rich tomato sugo—a classic Italian red sauce made here with fragrant fresh basil leaves—and mozzarella cheese. A side of diced zucchini tossed with a homemade kale and spinach pesto rounds out the hearty meal.

Ingredients: ground beef, zucchini, part skim ricotta cheese (whey, pasteurized skim cow's milk, vinegar, salt), crushed tomatoes (fresh tomatoes, salt, citric acid), shredded low moisture whole milk mozzarella cheese (pasteurized milk, cheese culture , salt, enzymes), olive oil, water, parsley, garlic, shredded parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes, natamycin (a natural mold inhibitor)), extra virgin olive oil, basil, granulated garlic, grated parmesan cheese (milk, cheese cultures, salt, enzymes), almonds, kale, granulated onion, sea salt, spinach, oregano, smoked black pepper