Zucchini Lasagna Bake with Hearty Meat Sauce and Creamy Ricotta

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

Zucchini Lasagna Bake with Hearty Meat Sauce and Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Zucchini Lasagna Bake with Hearty Meat Sauce and Creamy Ricotta

Savor a comforting twist on traditional lasagna by layering tender zucchini slices with a savory, lean ground beef and tomato sauce, accented by sweet caramelized onions and garlic, and finished with dollops of creamy low‐fat ricotta. This baked delight not only offers a delicious medley of flavors and textures but also honors your balanced nutrition goals. Enjoy a wholesome meal that brings together garden-fresh zucchini, robust meat sauce, and velvety ricotta in every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

512kcal
Protein
39.7g
Fat
24.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (approx 300g)

4 oz Lean Ground Beef (113g)

1/2 cup Crushed Tomatoes (123g)

1/4 cup Low-fat Ricotta (62g)

1/4 cup diced Onion (40g)

1/2 tbsp Olive Oil (7g)

2 cloves Garlic

1 tsp Dried Basil

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as a substitute for pasta noodles.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

  • 4

    Add the lean ground beef to the skillet, breaking it up as it browns. Once the beef is nearly cooked through, stir in the crushed tomatoes and dried basil. Season with salt and pepper, and let the sauce simmer for about 5-7 minutes.

  • 5

    In a baking dish, layer the zucchini slices on the bottom. Spread a portion of the meat sauce over the zucchini, then add dollops of low-fat ricotta. Repeat the layers until all ingredients are used, finishing with a thin layer of sauce on top.

  • 6

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, allowing the top to achieve a light golden color.

  • 7

    Let the lasagna rest for a few minutes before serving. Enjoy your hearty yet balanced zucchini lasagna bake!

Zucchini Lasagna Bake with Hearty Meat Sauce and Creamy Ricotta

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

Zucchini Lasagna Bake with Hearty Meat Sauce and Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Zucchini Lasagna Bake with Hearty Meat Sauce and Creamy Ricotta

Savor a comforting twist on traditional lasagna by layering tender zucchini slices with a savory, lean ground beef and tomato sauce, accented by sweet caramelized onions and garlic, and finished with dollops of creamy low‐fat ricotta. This baked delight not only offers a delicious medley of flavors and textures but also honors your balanced nutrition goals. Enjoy a wholesome meal that brings together garden-fresh zucchini, robust meat sauce, and velvety ricotta in every bite.

NUTRITION

512kcal
Protein
39.7g
Fat
24.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (approx 300g)

4 oz Lean Ground Beef (113g)

1/2 cup Crushed Tomatoes (123g)

1/4 cup Low-fat Ricotta (62g)

1/4 cup diced Onion (40g)

1/2 tbsp Olive Oil (7g)

2 cloves Garlic

1 tsp Dried Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as a substitute for pasta noodles.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

  • 4

    Add the lean ground beef to the skillet, breaking it up as it browns. Once the beef is nearly cooked through, stir in the crushed tomatoes and dried basil. Season with salt and pepper, and let the sauce simmer for about 5-7 minutes.

  • 5

    In a baking dish, layer the zucchini slices on the bottom. Spread a portion of the meat sauce over the zucchini, then add dollops of low-fat ricotta. Repeat the layers until all ingredients are used, finishing with a thin layer of sauce on top.

  • 6

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, allowing the top to achieve a light golden color.

  • 7

    Let the lasagna rest for a few minutes before serving. Enjoy your hearty yet balanced zucchini lasagna bake!