Baked Zucchini Lasagna with Lean Ground Beef and Creamy Ricotta

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

Baked Zucchini Lasagna with Lean Ground Beef and Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Baked Zucchini Lasagna with Lean Ground Beef and Creamy Ricotta

Enjoy a lighter twist on classic lasagna using thinly sliced zucchini in place of pasta. Layers of lean ground beef, a vibrant marinara sauce, and a dollop of creamy ricotta come together, offering a satisfying, nutrient-rich meal that's perfect for any time of day.

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NUTRITION

359kcal
Protein
30.6g
Fat
18.2g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Beef

1 medium Zucchini

1/4 cup Low-Fat Ricotta

1/2 cup Marinara Sauce

1 tsp Olive Oil

1/2 tsp Dried Oregano

1/2 tsp Dried Basil

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Lightly grease a small baking dish with olive oil.

  • 2

    Slice the zucchini lengthwise into thin strips. If needed, sprinkle lightly with salt and let them rest for 10 minutes, then pat dry.

  • 3

    In a skillet over medium heat, warm the olive oil and sauté the lean ground beef until fully browned. Season with salt, pepper, oregano, and basil.

  • 4

    Stir in the marinara sauce with the cooked beef, allowing the flavors to meld for 2-3 minutes.

  • 5

    Assemble the lasagna: Begin with a thin layer of the beef marinara mix in the baking dish, layer with zucchini slices, dollop with low-fat ricotta, and repeat the layers until all ingredients are used, finishing with a layer of the beef sauce on top.

  • 6

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5-10 minutes to slightly brown the top.

  • 7

    Allow the lasagna to cool for a few minutes before serving.

Baked Zucchini Lasagna with Lean Ground Beef and Creamy Ricotta

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

Baked Zucchini Lasagna with Lean Ground Beef and Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Baked Zucchini Lasagna with Lean Ground Beef and Creamy Ricotta

Enjoy a lighter twist on classic lasagna using thinly sliced zucchini in place of pasta. Layers of lean ground beef, a vibrant marinara sauce, and a dollop of creamy ricotta come together, offering a satisfying, nutrient-rich meal that's perfect for any time of day.

NUTRITION

359kcal
Protein
30.6g
Fat
18.2g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Beef

1 medium Zucchini

1/4 cup Low-Fat Ricotta

1/2 cup Marinara Sauce

1 tsp Olive Oil

1/2 tsp Dried Oregano

1/2 tsp Dried Basil

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Lightly grease a small baking dish with olive oil.

  • 2

    Slice the zucchini lengthwise into thin strips. If needed, sprinkle lightly with salt and let them rest for 10 minutes, then pat dry.

  • 3

    In a skillet over medium heat, warm the olive oil and sauté the lean ground beef until fully browned. Season with salt, pepper, oregano, and basil.

  • 4

    Stir in the marinara sauce with the cooked beef, allowing the flavors to meld for 2-3 minutes.

  • 5

    Assemble the lasagna: Begin with a thin layer of the beef marinara mix in the baking dish, layer with zucchini slices, dollop with low-fat ricotta, and repeat the layers until all ingredients are used, finishing with a layer of the beef sauce on top.

  • 6

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5-10 minutes to slightly brown the top.

  • 7

    Allow the lasagna to cool for a few minutes before serving.