Hearty Lean Beef and Ricotta Baked Zucchini Lasagna

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

Hearty Lean Beef and Ricotta Baked Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Lean Beef and Ricotta Baked Zucchini Lasagna

Enjoy a satisfying twist on traditional lasagna with tender layers of thinly sliced zucchini, savory lean beef, and creamy part-skim ricotta cheese all baked to perfection with a vibrant tomato sauce. This dish is light yet hearty, offering a balanced blend of protein and essential nutrients that is perfect for any meal of the day.

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NUTRITION

453kcal
Protein
40.7g
Fat
23.5g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

2 medium Zucchini

1/2 cup Part-Skim Ricotta Cheese

1/2 cup Crushed Tomatoes

1 tsp Olive Oil

1/4 medium Onion

1 clove Garlic

1 tsp Dried Italian Herbs

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Prepare the zucchini by washing and slicing them lengthwise into thin strips. Lay the slices on paper towels and lightly salt to remove excess moisture; set aside.

  • 3

    Heat olive oil in a pan over medium heat. Add the chopped quartered onion and minced garlic, sautéing until translucent and fragrant.

  • 4

    Add the lean ground beef to the pan, cooking until browned. Drain any excess fat if necessary, and season with dried Italian herbs, salt, and black pepper.

  • 5

    Stir in the crushed tomatoes and simmer the mixture for about 5 minutes to develop flavor.

  • 6

    In a baking dish, assemble the lasagna by layering zucchini slices, then spreading a portion of the beef tomato sauce, and dolloping part-skim ricotta cheese over the layer. Repeat layers as desired, ending with a finishing layer of sauce and a few small dollops of ricotta on top.

  • 7

    Cover the baking dish with foil and bake for 20-25 minutes. For a lightly browned top, remove the foil during the last 5 minutes of baking.

  • 8

    Allow the baked lasagna to cool slightly before serving. Enjoy this hearty yet light dish that fits perfectly within your nutritional goals.

Hearty Lean Beef and Ricotta Baked Zucchini Lasagna

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

Hearty Lean Beef and Ricotta Baked Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Lean Beef and Ricotta Baked Zucchini Lasagna

Enjoy a satisfying twist on traditional lasagna with tender layers of thinly sliced zucchini, savory lean beef, and creamy part-skim ricotta cheese all baked to perfection with a vibrant tomato sauce. This dish is light yet hearty, offering a balanced blend of protein and essential nutrients that is perfect for any meal of the day.

NUTRITION

453kcal
Protein
40.7g
Fat
23.5g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

2 medium Zucchini

1/2 cup Part-Skim Ricotta Cheese

1/2 cup Crushed Tomatoes

1 tsp Olive Oil

1/4 medium Onion

1 clove Garlic

1 tsp Dried Italian Herbs

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Prepare the zucchini by washing and slicing them lengthwise into thin strips. Lay the slices on paper towels and lightly salt to remove excess moisture; set aside.

  • 3

    Heat olive oil in a pan over medium heat. Add the chopped quartered onion and minced garlic, sautéing until translucent and fragrant.

  • 4

    Add the lean ground beef to the pan, cooking until browned. Drain any excess fat if necessary, and season with dried Italian herbs, salt, and black pepper.

  • 5

    Stir in the crushed tomatoes and simmer the mixture for about 5 minutes to develop flavor.

  • 6

    In a baking dish, assemble the lasagna by layering zucchini slices, then spreading a portion of the beef tomato sauce, and dolloping part-skim ricotta cheese over the layer. Repeat layers as desired, ending with a finishing layer of sauce and a few small dollops of ricotta on top.

  • 7

    Cover the baking dish with foil and bake for 20-25 minutes. For a lightly browned top, remove the foil during the last 5 minutes of baking.

  • 8

    Allow the baked lasagna to cool slightly before serving. Enjoy this hearty yet light dish that fits perfectly within your nutritional goals.