Lean Beef and Zucchini Lasagna with Creamy Ricotta and Spinach

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

Lean Beef and Zucchini Lasagna with Creamy Ricotta and Spinach

YOUR SOLIN GENERATED RECIPE

Lean Beef and Zucchini Lasagna with Creamy Ricotta and Spinach

Enjoy a nutritious twist on classic lasagna, featuring layers of lean ground beef, thinly-sliced zucchini replacing traditional pasta, and a velvety blend of creamy low-fat ricotta and fresh spinach. This dish offers a harmonious balance of flavors with a subtle tomato sauce and aromatic herbs, perfect for a healthy dinner option that pleases both the palate and your fitness goals.

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NUTRITION

400kcal
Protein
39.5g
Fat
21.2g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1/4 cup Tomato Sauce

1 tsp Olive Oil

1 Garlic Clove

1/4 medium Onion

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini into thin, lengthwise strips to act as your lasagna noodles.

  • 3

    Heat olive oil in a pan over medium heat and sauté the diced onion and minced garlic until fragrant and translucent.

  • 4

    Add the lean ground beef to the pan and cook until browned, breaking it up into small crumbles. Season with salt and pepper.

  • 5

    Stir in the tomato sauce and let it simmer for 3-4 minutes. Remove from heat.

  • 6

    In a small bowl, mix the low-fat ricotta cheese with fresh spinach. Season lightly with salt and pepper.

  • 7

    To assemble, layer zucchini slices in a lightly greased baking dish. Spread a portion of the meat sauce over the zucchini, followed by a layer of the ricotta-spinach mixture. Repeat layers until all components are used.

  • 8

    Cover with foil and bake in the preheated oven for 20 minutes.

  • 9

    Remove the foil and bake for an additional 5-7 minutes to allow the top to set.

  • 10

    Let the lasagna rest for a few minutes before serving.

Lean Beef and Zucchini Lasagna with Creamy Ricotta and Spinach

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

Lean Beef and Zucchini Lasagna with Creamy Ricotta and Spinach

YOUR SOLIN GENERATED RECIPE

Lean Beef and Zucchini Lasagna with Creamy Ricotta and Spinach

Enjoy a nutritious twist on classic lasagna, featuring layers of lean ground beef, thinly-sliced zucchini replacing traditional pasta, and a velvety blend of creamy low-fat ricotta and fresh spinach. This dish offers a harmonious balance of flavors with a subtle tomato sauce and aromatic herbs, perfect for a healthy dinner option that pleases both the palate and your fitness goals.

NUTRITION

400kcal
Protein
39.5g
Fat
21.2g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1/4 cup Tomato Sauce

1 tsp Olive Oil

1 Garlic Clove

1/4 medium Onion

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini into thin, lengthwise strips to act as your lasagna noodles.

  • 3

    Heat olive oil in a pan over medium heat and sauté the diced onion and minced garlic until fragrant and translucent.

  • 4

    Add the lean ground beef to the pan and cook until browned, breaking it up into small crumbles. Season with salt and pepper.

  • 5

    Stir in the tomato sauce and let it simmer for 3-4 minutes. Remove from heat.

  • 6

    In a small bowl, mix the low-fat ricotta cheese with fresh spinach. Season lightly with salt and pepper.

  • 7

    To assemble, layer zucchini slices in a lightly greased baking dish. Spread a portion of the meat sauce over the zucchini, followed by a layer of the ricotta-spinach mixture. Repeat layers until all components are used.

  • 8

    Cover with foil and bake in the preheated oven for 20 minutes.

  • 9

    Remove the foil and bake for an additional 5-7 minutes to allow the top to set.

  • 10

    Let the lasagna rest for a few minutes before serving.