Lean Beef and Zucchini Lasagna with Fresh Herbs

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

Lean Beef and Zucchini Lasagna with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Lean Beef and Zucchini Lasagna with Fresh Herbs

Enjoy a lighter twist on a classic lasagna by substituting traditional noodles with thinly sliced zucchini and lean ground beef layered with rich tomato sauce, creamy low-fat ricotta, and a medley of fresh herbs. This dish boasts vibrant flavors and a satisfying texture explosion with every bite.

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NUTRITION

369kcal
Protein
33.8g
Fat
18.1g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (93% lean)

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

2 tbsp Fresh Basil

1 tbsp Fresh Oregano

1 tsp Olive Oil

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a mandoline or a sharp knife, cut the zucchini lengthwise into thin slices to mimic traditional lasagna noodles.

  • 3

    In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant. Add the lean ground beef, cooking until fully browned and breaking it up into small crumbles.

  • 4

    Stir in the tomato sauce into the browned beef and let it simmer for about 5 minutes. Season with a pinch of salt and freshly ground pepper if desired.

  • 5

    In a small bowl, mix the low-fat ricotta cheese with chopped fresh basil and oregano.

  • 6

    In a baking dish, layer the ingredients starting with a thin spread of the meat sauce, followed by a layer of zucchini slices, a dollop of the ricotta-herb mixture, and repeat the layers until all components are used, finishing with a topping of meat sauce.

  • 7

    Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes to allow the top to set.

  • 8

    Remove from oven, let it cool slightly before serving. Garnish with extra fresh basil if desired.

Lean Beef and Zucchini Lasagna with Fresh Herbs

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

Lean Beef and Zucchini Lasagna with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Lean Beef and Zucchini Lasagna with Fresh Herbs

Enjoy a lighter twist on a classic lasagna by substituting traditional noodles with thinly sliced zucchini and lean ground beef layered with rich tomato sauce, creamy low-fat ricotta, and a medley of fresh herbs. This dish boasts vibrant flavors and a satisfying texture explosion with every bite.

NUTRITION

369kcal
Protein
33.8g
Fat
18.1g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (93% lean)

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

2 tbsp Fresh Basil

1 tbsp Fresh Oregano

1 tsp Olive Oil

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a mandoline or a sharp knife, cut the zucchini lengthwise into thin slices to mimic traditional lasagna noodles.

  • 3

    In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant. Add the lean ground beef, cooking until fully browned and breaking it up into small crumbles.

  • 4

    Stir in the tomato sauce into the browned beef and let it simmer for about 5 minutes. Season with a pinch of salt and freshly ground pepper if desired.

  • 5

    In a small bowl, mix the low-fat ricotta cheese with chopped fresh basil and oregano.

  • 6

    In a baking dish, layer the ingredients starting with a thin spread of the meat sauce, followed by a layer of zucchini slices, a dollop of the ricotta-herb mixture, and repeat the layers until all components are used, finishing with a topping of meat sauce.

  • 7

    Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes to allow the top to set.

  • 8

    Remove from oven, let it cool slightly before serving. Garnish with extra fresh basil if desired.