YOUR SOLIN GENERATED RECIPE
Lean Ground Beef Lasagna Skillet with Zucchini and Creamy Ricotta
Enjoy a delicious twist on classic lasagna with a one-pan skillet meal featuring lean ground beef, tender zucchini ribbons, and a rich, creamy ricotta that ties everything together. This dish is perfect for a satisfying dinner that balances savory flavors with a nutritional boost.
INGREDIENTS
4 oz Lean Ground Beef
1 medium Zucchini
1/2 cup Part-Skim Ricotta Cheese
1/2 cup Tomato Sauce
1/2 small Yellow Onion
2 cloves Garlic
1 tsp Dried Basil
1 tsp Dried Oregano
Salt and Pepper to taste
PREPARATION
Heat a large skillet over medium heat. Add the lean ground beef and cook until browned, breaking it up with a spatula.
Dice the yellow onion and mince the garlic. Add them to the skillet and sauté until the onion softens, about 2-3 minutes.
Slice the zucchini into thin rounds or half-moons. Stir the zucchini into the skillet along with the tomato sauce, dried basil, dried oregano, salt, and pepper.
Allow the mixture to simmer for 5-7 minutes until the zucchini is tender but still holds its shape.
Reduce the heat to low and dollop the part-skim ricotta evenly over the mixture. Gently stir in the ricotta to create creamy pockets without fully mixing, preserving a layered effect.
Let the skillet cook for an additional 2 minutes to warm the ricotta, then remove from heat.
Serve warm and enjoy your nutrient-packed lasagna skillet that balances lean protein, fresh veggies, and creamy richness.