YOUR SOLIN GENERATED RECIPE
Hearty Lean Ground Beef Lasagna with Creamy Ricotta and Spinach
A wholesome twist on traditional lasagna, featuring lean ground beef layered with creamy part-skim ricotta and fresh spinach, all nestled between tender slices of zucchini in place of pasta sheets. This vibrant dish offers a delicious balance of rich flavors and a lighter, nutritious profile, perfect for a satisfying meal.
INGREDIENTS
4 oz Lean Ground Beef (90% lean)
1/4 cup Part-Skim Ricotta Cheese
1 cup Fresh Spinach
1 medium Zucchini (sliced lengthwise)
1/2 cup Tomato Sauce
1 clove Garlic, minced
1 small Onion, diced
1 tsp Dried Basil
1 tsp Dried Oregano
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Lay the slices on paper towels and lightly sprinkle with salt to draw out excess moisture. Pat dry after 10 minutes.
In a skillet over medium heat, add the diced onion and minced garlic. Sauté until translucent, about 2-3 minutes.
Add the lean ground beef to the skillet. Cook until browned, breaking it apart as it cooks. Season with dried basil, oregano, and a pinch of salt and pepper.
Stir in the tomato sauce and let it simmer for about 5 minutes until flavors meld.
In a small bowl, gently mix the part-skim ricotta with fresh spinach. Season lightly with salt and pepper if desired.
In a small baking dish, start layering by spreading a thin layer of the meat sauce on the bottom. Place a layer of zucchini slices, followed by a layer of the ricotta and spinach mix, then add a bit more meat sauce. Repeat the layers until all components are used, finishing with a layer of meat sauce on top.
Cover the dish with foil and bake in the preheated oven for 20 minutes to allow the flavors to come together.
Remove the foil and bake for another 5 minutes to slightly firm up the top. Let it cool for a few minutes before serving.