YOUR SOLIN GENERATED RECIPE
Hearty Zucchini Lasagna with Lean Ground Beef
A comforting, protein-packed take on traditional lasagna that uses thinly sliced zucchini as a creative, low-carb substitute for pasta layers. Lean ground beef, tangy tomato sauce, and a dollop of low-fat ricotta come together with aromatic herbs for a dish that's both nutritious and satisfying.
INGREDIENTS
3 oz lean ground beef
1 medium zucchini
1/2 cup tomato sauce (no salt added)
1/4 cup low-fat ricotta cheese
1/4 medium onion
1 clove garlic
1 tsp olive oil
Season with Italian seasoning & fresh basil
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips. Set aside.
In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic and sauté until soft and fragrant.
Add the lean ground beef to the skillet and cook until it is browned and crumbled.
Stir in the tomato sauce and a pinch of Italian seasoning. Let the mixture simmer for about 5 minutes to allow the flavors to meld.
In a baking dish, layer a portion of the zucchini slices to form the base.
Spread a thin layer of the meat sauce over the zucchini, then dollop small spoonfuls of low-fat ricotta evenly.
Repeat the layers with the remaining ingredients as desired.
Finish with a light sprinkle of fresh basil, salt, and pepper.
Bake in the preheated oven for about 20 minutes until the zucchini is tender and the flavors are well combined.
Allow the lasagna to cool for a few minutes before serving. Enjoy your hearty, healthful meal!