YOUR SOLIN GENERATED RECIPE
Hearty Zucchini and Lean Ground Beef Lasagna Bake
A delicious twist on classic lasagna that skips heavy pasta layers, using thinly-sliced zucchini as a light and nutritious substitute. This lasagna bake layers savory lean ground beef, a rich tomato marinara, and creamy part-skim cheeses for a meal that's satisfying without weighing you down.
INGREDIENTS
4 oz Lean Ground Beef
1 medium Zucchini
1/4 cup Part-Skim Ricotta Cheese
1/2 cup Marinara Sauce
1/4 cup Part-Skim Mozzarella Cheese
1/2 medium Onion
2 cloves Garlic
2 tbsp Fresh Basil
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Slice the zucchini lengthwise into thin strips. Set aside.
In a non-stick skillet, sauté the chopped onion and minced garlic over medium heat until soft and fragrant.
Add the lean ground beef to the skillet. Cook thoroughly, breaking it into small pieces. Season with salt and pepper as desired.
Stir in the marinara sauce and let the mixture simmer for a few minutes to blend flavors.
Layer half of the zucchini slices on the bottom of the baking dish. Spread a layer of the beef and marinara mixture over the zucchini.
Dollop the ricotta cheese over the beef layer and sprinkle with a portion of the mozzarella cheese.
Add an additional layer of zucchini slices, then top with the remaining beef mixture, and finish with the rest of the cheeses.
Scatter fresh basil on top for an aromatic finish.
Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
Let cool for a couple of minutes before serving to allow the layers to set.