Hearty Zucchini Lasagna Bake with Lean Ground Beef

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

Hearty Zucchini Lasagna Bake with Lean Ground Beef

YOUR SOLIN GENERATED RECIPE

Hearty Zucchini Lasagna Bake with Lean Ground Beef

Enjoy a satisfying twist on traditional lasagna with layers of tender zucchini slices, lean ground beef, and a rich tomato sauce accented with Italian herbs. This flavorful lasagna bake delivers a comforting taste and a balanced nutrition profile ideal for a hearty lunch or dinner.

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NUTRITION

431kcal
Protein
40.6g
Fat
23.1g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Shredded Mozzarella Cheese

2 cloves Garlic

1 tsp Italian Seasoning

Salt and 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 the lasagna noodles. Use a mandoline for even slices if available.

  • 3

    In a non-stick skillet over medium heat, add the lean ground beef. Break it up into small pieces and cook until it begins to brown.

  • 4

    Add minced garlic to the beef and cook for an additional 1-2 minutes until fragrant. Season with salt, pepper, and Italian seasoning.

  • 5

    Pour in the tomato sauce and stir to combine. Let simmer for 3-4 minutes to meld the flavors.

  • 6

    In a small baking dish, layer half of the zucchini slices on the bottom. Spread half of the meat and tomato sauce mixture over the zucchini.

  • 7

    Dot with spoonfuls of low-fat ricotta cheese and a light sprinkle of shredded mozzarella cheese.

  • 8

    Repeat with a second layer of zucchini slices, the remaining meat sauce, and finish with the remaining cheeses on top.

  • 9

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and starting to turn golden.

  • 10

    Remove from the oven and let cool for a few minutes before serving.

Hearty Zucchini Lasagna Bake with Lean Ground Beef

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

Hearty Zucchini Lasagna Bake with Lean Ground Beef

YOUR SOLIN GENERATED RECIPE

Hearty Zucchini Lasagna Bake with Lean Ground Beef

Enjoy a satisfying twist on traditional lasagna with layers of tender zucchini slices, lean ground beef, and a rich tomato sauce accented with Italian herbs. This flavorful lasagna bake delivers a comforting taste and a balanced nutrition profile ideal for a hearty lunch or dinner.

NUTRITION

431kcal
Protein
40.6g
Fat
23.1g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Shredded Mozzarella Cheese

2 cloves Garlic

1 tsp Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles. Use a mandoline for even slices if available.

  • 3

    In a non-stick skillet over medium heat, add the lean ground beef. Break it up into small pieces and cook until it begins to brown.

  • 4

    Add minced garlic to the beef and cook for an additional 1-2 minutes until fragrant. Season with salt, pepper, and Italian seasoning.

  • 5

    Pour in the tomato sauce and stir to combine. Let simmer for 3-4 minutes to meld the flavors.

  • 6

    In a small baking dish, layer half of the zucchini slices on the bottom. Spread half of the meat and tomato sauce mixture over the zucchini.

  • 7

    Dot with spoonfuls of low-fat ricotta cheese and a light sprinkle of shredded mozzarella cheese.

  • 8

    Repeat with a second layer of zucchini slices, the remaining meat sauce, and finish with the remaining cheeses on top.

  • 9

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and starting to turn golden.

  • 10

    Remove from the oven and let cool for a few minutes before serving.