Lean Ground Beef Lasagna Bake with Creamy Ricotta

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

Lean Ground Beef Lasagna Bake with Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Lasagna Bake with Creamy Ricotta

A lighter take on traditional lasagna featuring lean ground beef, layered with fresh zucchini ribbons, rich tomato sauce, and a creamy ricotta topping, finished with a sprinkle of low-fat mozzarella. This bake delivers comforting flavors while keeping the calories and protein in check.

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NUTRITION

426kcal
Protein
42.2g
Fat
17.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Beef

0.33 cup Fat-Free Ricotta Cheese

0.25 cup Low-Fat Mozzarella Cheese

0.5 cup Tomato Sauce

1 medium Zucchini

1 tsp Olive Oil

2 cloves Garlic

1 tsp Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as your pasta layers.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant.

  • 4

    Add the lean ground beef to the skillet. Break it up and cook until browned. Season with salt, pepper, and Italian seasoning.

  • 5

    Once the beef is cooked, stir in the tomato sauce and let the mixture simmer for 3-5 minutes.

  • 6

    In a baking dish, arrange a layer of zucchini slices, then spread half of the beef and tomato sauce mixture evenly over the zucchini.

  • 7

    Dollop and gently spread half of the fat-free ricotta cheese over the beef layer.

  • 8

    Repeat with another layer of zucchini, the remaining beef mixture, and finish with dollops of the remaining ricotta cheese.

  • 9

    Sprinkle the low-fat mozzarella cheese evenly on top.

  • 10

    Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 5-7 minutes, or until the cheese is melted and slightly golden.

  • 11

    Let cool for a few minutes before serving, ensuring all layers are set.

Lean Ground Beef Lasagna Bake with Creamy Ricotta

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

Lean Ground Beef Lasagna Bake with Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Lasagna Bake with Creamy Ricotta

A lighter take on traditional lasagna featuring lean ground beef, layered with fresh zucchini ribbons, rich tomato sauce, and a creamy ricotta topping, finished with a sprinkle of low-fat mozzarella. This bake delivers comforting flavors while keeping the calories and protein in check.

NUTRITION

426kcal
Protein
42.2g
Fat
17.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Beef

0.33 cup Fat-Free Ricotta Cheese

0.25 cup Low-Fat Mozzarella Cheese

0.5 cup Tomato Sauce

1 medium Zucchini

1 tsp Olive Oil

2 cloves Garlic

1 tsp Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as your pasta layers.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant.

  • 4

    Add the lean ground beef to the skillet. Break it up and cook until browned. Season with salt, pepper, and Italian seasoning.

  • 5

    Once the beef is cooked, stir in the tomato sauce and let the mixture simmer for 3-5 minutes.

  • 6

    In a baking dish, arrange a layer of zucchini slices, then spread half of the beef and tomato sauce mixture evenly over the zucchini.

  • 7

    Dollop and gently spread half of the fat-free ricotta cheese over the beef layer.

  • 8

    Repeat with another layer of zucchini, the remaining beef mixture, and finish with dollops of the remaining ricotta cheese.

  • 9

    Sprinkle the low-fat mozzarella cheese evenly on top.

  • 10

    Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 5-7 minutes, or until the cheese is melted and slightly golden.

  • 11

    Let cool for a few minutes before serving, ensuring all layers are set.