Hearty Zucchini Lasagna with Lean Beef and Creamy Ricotta

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

Hearty Zucchini Lasagna with Lean Beef and Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Hearty Zucchini Lasagna with Lean Beef and Creamy Ricotta

Enjoy a wholesome twist on classic lasagna, where thinly sliced zucchini replaces traditional pasta layers. Lean ground beef, savory tomato sauce, and a dollop of creamy ricotta create comforting layers of flavor, while fresh herbs elevate the dish. Perfectly balanced in taste and nutrition, this lasagna is both hearty and healthful.

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NUTRITION

415kcal
Protein
33.2g
Fat
22.7g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Ground Beef

1 medium Zucchini

1/4 cup Ricotta Cheese

1/2 cup Tomato Sauce

1 small Onion

2 cloves Garlic

1 teaspoon Olive Oil

1 teaspoon Dried Oregano

1 teaspoon Dried Basil

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Set aside the slices to form the lasagna layers.

  • 3

    Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent. Stir in minced garlic and cook for another minute.

  • 4

    Add the lean ground beef to the skillet, breaking it up with a spatula. Cook until browned and cooked through. Season with dried oregano and basil.

  • 5

    Stir in the tomato sauce and let the mixture simmer for 5 minutes to allow the flavors to meld.

  • 6

    Layer the dish starting with a thin layer of the meat sauce at the bottom of a small baking dish. Place a layer of zucchini slices over the sauce, then add dollops of ricotta cheese. Repeat the layers until ingredients are used, finishing with a layer of meat sauce on top.

  • 7

    Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

  • 8

    Remove the foil and bake for an additional 5 minutes to lightly brown the top.

  • 9

    Let the lasagna cool for a few minutes before serving to allow the flavors to settle. Enjoy your hearty, protein-packed zucchini lasagna!

Hearty Zucchini Lasagna with Lean Beef and Creamy Ricotta

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

Hearty Zucchini Lasagna with Lean Beef and Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Hearty Zucchini Lasagna with Lean Beef and Creamy Ricotta

Enjoy a wholesome twist on classic lasagna, where thinly sliced zucchini replaces traditional pasta layers. Lean ground beef, savory tomato sauce, and a dollop of creamy ricotta create comforting layers of flavor, while fresh herbs elevate the dish. Perfectly balanced in taste and nutrition, this lasagna is both hearty and healthful.

NUTRITION

415kcal
Protein
33.2g
Fat
22.7g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Ground Beef

1 medium Zucchini

1/4 cup Ricotta Cheese

1/2 cup Tomato Sauce

1 small Onion

2 cloves Garlic

1 teaspoon Olive Oil

1 teaspoon Dried Oregano

1 teaspoon Dried Basil

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Set aside the slices to form the lasagna layers.

  • 3

    Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent. Stir in minced garlic and cook for another minute.

  • 4

    Add the lean ground beef to the skillet, breaking it up with a spatula. Cook until browned and cooked through. Season with dried oregano and basil.

  • 5

    Stir in the tomato sauce and let the mixture simmer for 5 minutes to allow the flavors to meld.

  • 6

    Layer the dish starting with a thin layer of the meat sauce at the bottom of a small baking dish. Place a layer of zucchini slices over the sauce, then add dollops of ricotta cheese. Repeat the layers until ingredients are used, finishing with a layer of meat sauce on top.

  • 7

    Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

  • 8

    Remove the foil and bake for an additional 5 minutes to lightly brown the top.

  • 9

    Let the lasagna cool for a few minutes before serving to allow the flavors to settle. Enjoy your hearty, protein-packed zucchini lasagna!