Hearty Baked Zucchini Lasagna with Lean Beef and Creamy Ricotta

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

Hearty Baked Zucchini Lasagna with Lean Beef and Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Hearty Baked Zucchini Lasagna with Lean Beef and Creamy Ricotta

Enjoy a comforting twist on traditional lasagna by replacing pasta sheets with tender zucchini slices, layered with savory lean beef, a rich tomato sauce, and a creamy, light ricotta filling. This dish delivers a fulfilling medley of flavors and textures, perfect for a nourishing meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

366kcal
Protein
32.1g
Fat
15.9g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

3 ounces Lean Ground Beef (85g each ounce)

1/4 cup Low-Fat Ricotta Cheese (62g)

1/3 cup Tomato Sauce (80g)

1 small Onion (70g)

2 cloves Garlic (6g total)

1 teaspoon Dried Basil

1 teaspoon Dried Oregano

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips, which will serve as the low-carb pasta layers.

  • 3

    Finely dice the small onion and mince the garlic.

  • 4

    In a non-stick skillet over medium heat, sauté the onion and garlic until softened and fragrant, about 3-4 minutes.

  • 5

    Add the lean ground beef to the skillet, breaking it up with a spoon. Cook until just browned, about 5-6 minutes. Season with salt, pepper, dried basil, and oregano.

  • 6

    Stir in the tomato sauce and let simmer on low heat for an additional 2 minutes, allowing the flavors to meld.

  • 7

    In a small bowl, mix the ricotta cheese with a pinch of salt and pepper.

  • 8

    In a baking dish, lay out a single layer of zucchini slices. Spread a thin layer of the meat sauce over the zucchini, then dollop and lightly spread some of the ricotta mixture over the sauce.

  • 9

    Repeat the layers until all ingredients are used, finishing with a layer of meat sauce on top.

  • 10

    Cover the dish with foil and bake in the preheated oven for 25 minutes.

  • 11

    Remove the foil and bake for an additional 10 minutes to allow the top layer to set.

  • 12

    Let cool for a few minutes before serving to allow flavors to settle.

Hearty Baked Zucchini Lasagna with Lean Beef and Creamy Ricotta

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

Hearty Baked Zucchini Lasagna with Lean Beef and Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Hearty Baked Zucchini Lasagna with Lean Beef and Creamy Ricotta

Enjoy a comforting twist on traditional lasagna by replacing pasta sheets with tender zucchini slices, layered with savory lean beef, a rich tomato sauce, and a creamy, light ricotta filling. This dish delivers a fulfilling medley of flavors and textures, perfect for a nourishing meal any time of day.

NUTRITION

366kcal
Protein
32.1g
Fat
15.9g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

3 ounces Lean Ground Beef (85g each ounce)

1/4 cup Low-Fat Ricotta Cheese (62g)

1/3 cup Tomato Sauce (80g)

1 small Onion (70g)

2 cloves Garlic (6g total)

1 teaspoon Dried Basil

1 teaspoon Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips, which will serve as the low-carb pasta layers.

  • 3

    Finely dice the small onion and mince the garlic.

  • 4

    In a non-stick skillet over medium heat, sauté the onion and garlic until softened and fragrant, about 3-4 minutes.

  • 5

    Add the lean ground beef to the skillet, breaking it up with a spoon. Cook until just browned, about 5-6 minutes. Season with salt, pepper, dried basil, and oregano.

  • 6

    Stir in the tomato sauce and let simmer on low heat for an additional 2 minutes, allowing the flavors to meld.

  • 7

    In a small bowl, mix the ricotta cheese with a pinch of salt and pepper.

  • 8

    In a baking dish, lay out a single layer of zucchini slices. Spread a thin layer of the meat sauce over the zucchini, then dollop and lightly spread some of the ricotta mixture over the sauce.

  • 9

    Repeat the layers until all ingredients are used, finishing with a layer of meat sauce on top.

  • 10

    Cover the dish with foil and bake in the preheated oven for 25 minutes.

  • 11

    Remove the foil and bake for an additional 10 minutes to allow the top layer to set.

  • 12

    Let cool for a few minutes before serving to allow flavors to settle.