Cheesy Zucchini Lasagna with Lean Ground Beef

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

Cheesy Zucchini Lasagna with Lean Ground Beef

YOUR SOLIN GENERATED RECIPE

Cheesy Zucchini Lasagna with Lean Ground Beef

Enjoy a comforting twist on traditional lasagna by swapping pasta for thinly sliced zucchini. Lean ground beef, a blend of part-skim ricotta and low-fat mozzarella, and a rich tomato sauce come together in layers for a lighter yet satisfying meal that's perfect for any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

453kcal
Protein
41.3g
Fat
24.6g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

1 medium Zucchini

1/4 cup Part-Skim Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese

1/2 cup Marinara Sauce

2 tablespoons Fresh Basil

2 cloves Garlic

2 teaspoons Olive Oil

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a mandoline or knife, thinly slice the zucchini lengthwise to create lasagna-like sheets.

  • 3

    Heat olive oil in a pan over medium heat. Sauté minced garlic until fragrant, then add the lean ground beef. Season with a pinch of salt and pepper, cooking until the beef is browned.

  • 4

    Mix in the marinara sauce with the cooked beef and let it simmer for a few minutes. Adjust seasoning if necessary.

  • 5

    Lay a single layer of zucchini slices on the bottom of a baking dish. Spread a portion of the beef and marinara mixture on the zucchini, then dollop part-skim ricotta over it and sprinkle some low-fat mozzarella on top. Add a few torn fresh basil leaves.

  • 6

    Repeat layering until all ingredients are incorporated, finishing with a cheese layer on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the cheese is melted and slightly golden.

  • 8

    Allow the lasagna to cool slightly before serving to let the layers set. Garnish with additional fresh basil if desired.

Cheesy Zucchini Lasagna with Lean Ground Beef

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

Cheesy Zucchini Lasagna with Lean Ground Beef

YOUR SOLIN GENERATED RECIPE

Cheesy Zucchini Lasagna with Lean Ground Beef

Enjoy a comforting twist on traditional lasagna by swapping pasta for thinly sliced zucchini. Lean ground beef, a blend of part-skim ricotta and low-fat mozzarella, and a rich tomato sauce come together in layers for a lighter yet satisfying meal that's perfect for any time of day.

NUTRITION

453kcal
Protein
41.3g
Fat
24.6g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

1 medium Zucchini

1/4 cup Part-Skim Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese

1/2 cup Marinara Sauce

2 tablespoons Fresh Basil

2 cloves Garlic

2 teaspoons Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a mandoline or knife, thinly slice the zucchini lengthwise to create lasagna-like sheets.

  • 3

    Heat olive oil in a pan over medium heat. Sauté minced garlic until fragrant, then add the lean ground beef. Season with a pinch of salt and pepper, cooking until the beef is browned.

  • 4

    Mix in the marinara sauce with the cooked beef and let it simmer for a few minutes. Adjust seasoning if necessary.

  • 5

    Lay a single layer of zucchini slices on the bottom of a baking dish. Spread a portion of the beef and marinara mixture on the zucchini, then dollop part-skim ricotta over it and sprinkle some low-fat mozzarella on top. Add a few torn fresh basil leaves.

  • 6

    Repeat layering until all ingredients are incorporated, finishing with a cheese layer on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the cheese is melted and slightly golden.

  • 8

    Allow the lasagna to cool slightly before serving to let the layers set. Garnish with additional fresh basil if desired.