Creamy Lean Beef Zucchini Lasagna Bake

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

Creamy Lean Beef Zucchini Lasagna Bake

YOUR SOLIN GENERATED RECIPE

Creamy Lean Beef Zucchini Lasagna Bake

A hearty yet light lasagna bake that layers savory lean ground beef and tender zucchini slices with a creamy part-skim ricotta mixture and a rich tomato sauce, finished with a sprinkle of low-fat mozzarella. This dish offers a delicious balance of flavors and textures, perfect for a satisfying meal any time of day.

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NUTRITION

475kcal
Protein
42.6g
Fat
21.8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 medium Zucchini

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

1/4 cup Low-Fat Mozzarella Cheese

1/2 medium Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Dried Italian Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Thinly slice the zucchini lengthwise to create lasagna-like layers. Lightly salt the slices and let them sit for 5 minutes, then pat dry.

  • 3

    In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.

  • 4

    Add lean ground beef to the skillet. Cook until browned, breaking it up with a spatula. Stir in dried Italian herbs, salt, and pepper.

  • 5

    Mix in the tomato sauce with the cooked beef and let it simmer for a few minutes.

  • 6

    In a small bowl, combine the part-skim ricotta cheese with a pinch of salt and pepper.

  • 7

    In a baking dish, layer zucchini slices at the bottom. Spread half of the ricotta cheese mixture over the zucchini, then add a layer of the beef and tomato sauce mixture.

  • 8

    Repeat layering with another set of zucchini slices, the remaining ricotta, and the rest of the beef mixture.

  • 9

    Sprinkle the low-fat mozzarella cheese on top.

  • 10

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the edges are bubbly.

  • 11

    Let the lasagna rest for 5 minutes before serving.

Creamy Lean Beef Zucchini Lasagna Bake

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

Creamy Lean Beef Zucchini Lasagna Bake

YOUR SOLIN GENERATED RECIPE

Creamy Lean Beef Zucchini Lasagna Bake

A hearty yet light lasagna bake that layers savory lean ground beef and tender zucchini slices with a creamy part-skim ricotta mixture and a rich tomato sauce, finished with a sprinkle of low-fat mozzarella. This dish offers a delicious balance of flavors and textures, perfect for a satisfying meal any time of day.

NUTRITION

475kcal
Protein
42.6g
Fat
21.8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 medium Zucchini

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

1/4 cup Low-Fat Mozzarella Cheese

1/2 medium Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Dried Italian Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Thinly slice the zucchini lengthwise to create lasagna-like layers. Lightly salt the slices and let them sit for 5 minutes, then pat dry.

  • 3

    In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.

  • 4

    Add lean ground beef to the skillet. Cook until browned, breaking it up with a spatula. Stir in dried Italian herbs, salt, and pepper.

  • 5

    Mix in the tomato sauce with the cooked beef and let it simmer for a few minutes.

  • 6

    In a small bowl, combine the part-skim ricotta cheese with a pinch of salt and pepper.

  • 7

    In a baking dish, layer zucchini slices at the bottom. Spread half of the ricotta cheese mixture over the zucchini, then add a layer of the beef and tomato sauce mixture.

  • 8

    Repeat layering with another set of zucchini slices, the remaining ricotta, and the rest of the beef mixture.

  • 9

    Sprinkle the low-fat mozzarella cheese on top.

  • 10

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the edges are bubbly.

  • 11

    Let the lasagna rest for 5 minutes before serving.