Protein-Packed Zucchini 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 Lasagna with Grass-Fed Beef

YOUR SOLIN GENERATED RECIPE

Protein-Packed Zucchini Lasagna with Grass-Fed Beef

Enjoy a satisfying and nutrient-dense twist on traditional lasagna using thinly sliced zucchini in place of pasta. Layered with seasoned grass-fed beef, creamy low-fat ricotta, rich marinara sauce, and a touch of Parmesan, each bite offers a balance of comfort and freshness. Perfect for a hearty breakfast, lunch, or dinner that fuels your day.

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NUTRITION

530kcal
Protein
42.3g
Fat
29.5g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Grass-Fed Beef

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Marinara Sauce

1 large Egg

1 tbsp Parmesan Cheese

2 cloves Garlic

2 tbsp Fresh Basil

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Lay the slices on paper towels to absorb excess moisture.

  • 3

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add grass-fed beef and cook until browned, breaking up any clumps.

  • 4

    Stir in half of the marinara sauce and let it simmer for 2 minutes. Remove from heat.

  • 5

    In a bowl, mix the low-fat ricotta, egg, and half of the grated Parmesan cheese. Season with a pinch of salt and freshly ground black pepper.

  • 6

    Layer a small portion of the remaining marinara on the bottom of a lightly greased baking dish. Arrange a layer of zucchini slices, followed by a layer of the beef mixture, then spread a portion of the ricotta mixture on top. Sprinkle a little fresh basil over each layer.

  • 7

    Repeat the layering process until all ingredients are used, finishing with a layer of zucchini topped with the remaining marinara and Parmesan cheese.

  • 8

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.

  • 9

    Let the lasagna cool for 5 minutes before serving. Garnish with extra fresh basil if desired.

Protein-Packed Zucchini 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 Lasagna with Grass-Fed Beef

YOUR SOLIN GENERATED RECIPE

Protein-Packed Zucchini Lasagna with Grass-Fed Beef

Enjoy a satisfying and nutrient-dense twist on traditional lasagna using thinly sliced zucchini in place of pasta. Layered with seasoned grass-fed beef, creamy low-fat ricotta, rich marinara sauce, and a touch of Parmesan, each bite offers a balance of comfort and freshness. Perfect for a hearty breakfast, lunch, or dinner that fuels your day.

NUTRITION

530kcal
Protein
42.3g
Fat
29.5g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Grass-Fed Beef

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Marinara Sauce

1 large Egg

1 tbsp Parmesan Cheese

2 cloves Garlic

2 tbsp Fresh Basil

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Lay the slices on paper towels to absorb excess moisture.

  • 3

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add grass-fed beef and cook until browned, breaking up any clumps.

  • 4

    Stir in half of the marinara sauce and let it simmer for 2 minutes. Remove from heat.

  • 5

    In a bowl, mix the low-fat ricotta, egg, and half of the grated Parmesan cheese. Season with a pinch of salt and freshly ground black pepper.

  • 6

    Layer a small portion of the remaining marinara on the bottom of a lightly greased baking dish. Arrange a layer of zucchini slices, followed by a layer of the beef mixture, then spread a portion of the ricotta mixture on top. Sprinkle a little fresh basil over each layer.

  • 7

    Repeat the layering process until all ingredients are used, finishing with a layer of zucchini topped with the remaining marinara and Parmesan cheese.

  • 8

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.

  • 9

    Let the lasagna cool for 5 minutes before serving. Garnish with extra fresh basil if desired.