YOUR SOLIN GENERATED RECIPE
Hearty Baked Zucchini Lasagna with Lean Ground Beef and Creamy Ricotta
Enjoy a lighter twist on the classic lasagna with tender zucchini slices replacing pasta layers, paired with savory lean ground beef, rich marinara, and a luscious dollop of creamy ricotta. This dish brings a comforting and flavorful experience without overloading on calories, making it perfect for a balanced meal.
INGREDIENTS
4 oz Lean Ground Beef (93% lean)
1 medium Zucchini
1/4 cup Part-Skim Ricotta Cheese
1/2 cup Marinara Sauce
1/4 medium Yellow Onion
1 Garlic Clove
1 tsp Olive Oil
1 tsp Italian Seasoning
Salt & Pepper to taste
PREPARATION
Preheat the oven to 375°F (190°C).
Slice the zucchini lengthwise into thin strips to serve as your lasagna noodles. Lay the slices on paper towels, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture.
In a small skillet, heat the olive oil over medium heat. Add the finely diced onion and minced garlic, cooking until they soften and become fragrant.
Add the lean ground beef to the skillet. Season with Italian seasoning, salt, and pepper. Cook until the beef is browned and cooked through, breaking it up into small pieces.
Stir in the marinara sauce to the beef mixture. Let it simmer on low heat for 5 minutes.
In a baking dish, lay a layer of zucchini slices, then spread a thin layer of the beef marinara mixture on top. Add dollops of part-skim ricotta evenly over the layer.
Repeat layering until all components are used, ending with a layer of beef marinara on top.
Bake in the preheated oven for 20-25 minutes until the dish is heated through and the edges of the zucchini begin to soften.
Remove from the oven, let cool for a few minutes, and serve warm.