Hearty Lean Ground Beef and Zucchini Lasagna Bake

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

Hearty Lean Ground Beef and Zucchini Lasagna Bake

YOUR SOLIN GENERATED RECIPE

Hearty Lean Ground Beef and Zucchini Lasagna Bake

Enjoy a vibrant twist on classic lasagna with lean ground beef layered between tender zucchini slices and enriched with a savory tomato sauce and a blend of dairy cheeses. This dish offers a satisfying balance of protein and veggies with a comforting melt of ricotta and mozzarella, all baked to perfection.

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NUTRITION

394kcal
Protein
40.2g
Fat
18.2g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/8 cup Part-Skim Mozzarella Cheese

2 cloves Garlic

1 tsp Italian Seasoning

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna layers. Lay out the slices on a paper towel, lightly sprinkle with salt, and let them drain excess moisture.

  • 3

    In a non-stick pan, sauté minced garlic in a small amount of water or a cooking spray over medium heat until fragrant, about 1 minute.

  • 4

    Add the lean ground beef to the pan and cook until just browned, breaking it up as it cooks. Season with salt, pepper, and Italian seasoning.

  • 5

    Stir in the tomato sauce with the cooked beef and let it simmer for a couple of minutes to blend the flavors.

  • 6

    In a small baking dish, layer zucchini slices on the bottom. Spoon half of the beef and tomato sauce mixture over the zucchini, then dollop half of the ricotta cheese evenly, and sprinkle a little mozzarella on top.

  • 7

    Repeat the layers with the remaining zucchini slices, beef mixture, ricotta, and finish with the remaining mozzarella.

  • 8

    Place the dish in the preheated oven and bake for 20-25 minutes, until the cheese is melted and bubbly and the zucchini is tender.

  • 9

    Remove from the oven and allow to cool slightly before serving.

Hearty Lean Ground Beef and Zucchini Lasagna Bake

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

Hearty Lean Ground Beef and Zucchini Lasagna Bake

YOUR SOLIN GENERATED RECIPE

Hearty Lean Ground Beef and Zucchini Lasagna Bake

Enjoy a vibrant twist on classic lasagna with lean ground beef layered between tender zucchini slices and enriched with a savory tomato sauce and a blend of dairy cheeses. This dish offers a satisfying balance of protein and veggies with a comforting melt of ricotta and mozzarella, all baked to perfection.

NUTRITION

394kcal
Protein
40.2g
Fat
18.2g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/8 cup Part-Skim Mozzarella Cheese

2 cloves Garlic

1 tsp Italian Seasoning

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna layers. Lay out the slices on a paper towel, lightly sprinkle with salt, and let them drain excess moisture.

  • 3

    In a non-stick pan, sauté minced garlic in a small amount of water or a cooking spray over medium heat until fragrant, about 1 minute.

  • 4

    Add the lean ground beef to the pan and cook until just browned, breaking it up as it cooks. Season with salt, pepper, and Italian seasoning.

  • 5

    Stir in the tomato sauce with the cooked beef and let it simmer for a couple of minutes to blend the flavors.

  • 6

    In a small baking dish, layer zucchini slices on the bottom. Spoon half of the beef and tomato sauce mixture over the zucchini, then dollop half of the ricotta cheese evenly, and sprinkle a little mozzarella on top.

  • 7

    Repeat the layers with the remaining zucchini slices, beef mixture, ricotta, and finish with the remaining mozzarella.

  • 8

    Place the dish in the preheated oven and bake for 20-25 minutes, until the cheese is melted and bubbly and the zucchini is tender.

  • 9

    Remove from the oven and allow to cool slightly before serving.