YOUR SOLIN GENERATED RECIPE
Lean Ground Beef Lasagna Bake with Creamy Ricotta
Enjoy a lighter twist on classic lasagna with lean ground beef, creamy low-fat ricotta, and fresh vegetables layered between delicate slices of zucchini. This dish offers a harmonious blend of savory tomato sauce, herbs, and the comforting texture of ricotta, perfect for a satisfying dinner that fuels your body with balanced protein and vibrant flavors.
INGREDIENTS
3 oz Lean Ground Beef
1/4 cup Low-Fat Ricotta Cheese
1/3 cup Tomato Sauce
1/2 medium Zucchini
1/2 cup Fresh Spinach
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Dried Oregano
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
In a skillet over medium heat, cook the lean ground beef until browned. Season with salt, pepper, half of the garlic powder, onion powder, and oregano.
While the beef cooks, use a peeler or mandoline to slice the zucchini lengthwise into thin strips, and roughly chop the fresh spinach.
Mix the low-fat ricotta cheese with the remaining garlic powder, a pinch of salt and pepper.
Once the beef is cooked, stir in the tomato sauce and chopped spinach; let it simmer for 2-3 minutes.
In a small ovenproof dish, layer the beef mixture and zucchini slices, dolloping spoonfuls of the creamy ricotta between layers.
Finish with a drizzle of any remaining tomato sauce and a light sprinkle of oregano on top.
Bake in the preheated oven for 15-20 minutes until everything is heated through and the flavors meld.
Remove from the oven and allow to cool slightly before serving.