Protein-Packed Zucchini Noodle Lasagna with Grass-Fed Beef

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

Protein-Packed Zucchini Noodle Lasagna with Grass-Fed Beef

YOUR SOLIN GENERATED RECIPE

Protein-Packed Zucchini Noodle Lasagna with Grass-Fed Beef

Enjoy a creative twist on classic lasagna using zucchini noodles as a light and refreshing substitute for pasta, layered with savory grass-fed beef, creamy part-skim ricotta, and a rich tomato sauce infused with garlic and herbs. This dish offers a hearty, protein-packed meal that is both satisfying and delicious.

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NUTRITION

401kcal
Protein
35.3g
Fat
16.3g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grass-Fed Ground Beef

1 medium Zucchini (spiralized into noodles)

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

1 cup Cooked Spinach

1/2 medium Yellow Onion, diced

2 cloves Garlic, minced

1 teaspoon Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, sauté diced onion and minced garlic until softened and aromatic.

  • 3

    Add the grass-fed ground beef to the skillet and cook until browned, breaking it apart with a spatula. Season with Italian seasoning, salt, and pepper.

  • 4

    Stir in the tomato sauce and let it simmer for 5 minutes, then remove from heat.

  • 5

    Arrange a layer of zucchini noodles in a baking dish. Top with a layer of cooked spinach, followed by a spread of the beef and tomato sauce mixture. Dollop spoonfuls of part-skim ricotta over the sauce.

  • 6

    Repeat the layers if desired, finishing with a top layer of zucchini noodles and a final thin spread of the sauce.

  • 7

    Place the dish in the oven and bake for about 15-20 minutes until heated through and the flavors meld.

  • 8

    Remove from the oven, let cool slightly, and serve warm.

Protein-Packed Zucchini Noodle Lasagna with Grass-Fed Beef

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

Protein-Packed Zucchini Noodle Lasagna with Grass-Fed Beef

YOUR SOLIN GENERATED RECIPE

Protein-Packed Zucchini Noodle Lasagna with Grass-Fed Beef

Enjoy a creative twist on classic lasagna using zucchini noodles as a light and refreshing substitute for pasta, layered with savory grass-fed beef, creamy part-skim ricotta, and a rich tomato sauce infused with garlic and herbs. This dish offers a hearty, protein-packed meal that is both satisfying and delicious.

NUTRITION

401kcal
Protein
35.3g
Fat
16.3g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grass-Fed Ground Beef

1 medium Zucchini (spiralized into noodles)

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

1 cup Cooked Spinach

1/2 medium Yellow Onion, diced

2 cloves Garlic, minced

1 teaspoon Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, sauté diced onion and minced garlic until softened and aromatic.

  • 3

    Add the grass-fed ground beef to the skillet and cook until browned, breaking it apart with a spatula. Season with Italian seasoning, salt, and pepper.

  • 4

    Stir in the tomato sauce and let it simmer for 5 minutes, then remove from heat.

  • 5

    Arrange a layer of zucchini noodles in a baking dish. Top with a layer of cooked spinach, followed by a spread of the beef and tomato sauce mixture. Dollop spoonfuls of part-skim ricotta over the sauce.

  • 6

    Repeat the layers if desired, finishing with a top layer of zucchini noodles and a final thin spread of the sauce.

  • 7

    Place the dish in the oven and bake for about 15-20 minutes until heated through and the flavors meld.

  • 8

    Remove from the oven, let cool slightly, and serve warm.