Lean Ground Beef Zucchini Lasagna Bake

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

Lean Ground Beef Zucchini Lasagna Bake

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Zucchini Lasagna Bake

Savor a layered, guilt-free twist on traditional lasagna with lean ground beef, tender zucchini slices, and a creamy touch of ricotta cheese nestled in a savory tomato sauce. This dish brings a delightful balance of protein and wholesome veggies, perfect for a satisfying and nutritious meal any time of the day.

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NUTRITION

385kcal
Protein
34.1g
Fat
17.7g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (90% lean)

1 medium Zucchini

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce (no salt added)

1/4 medium Onion

1 clove Garlic

1 tsp Olive Oil

1 tsp Dried Oregano

1 tsp Dried Basil

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 using a mandoline or sharp knife. Set aside.

  • 3

    Heat a skillet over medium heat and add the olive oil. Sauté the diced onion and minced garlic until softened and fragrant, about 2-3 minutes.

  • 4

    Add the lean ground beef to the skillet. Cook until browned and crumbled, about 5-7 minutes. Season with salt, pepper, dried oregano, and dried basil.

  • 5

    Stir in the tomato sauce and allow the mixture to simmer for 3-4 minutes. Remove from heat.

  • 6

    In a small bowl, lightly fold the ricotta cheese to achieve a smooth texture.

  • 7

    In a baking dish, begin layering: start with a thin layer of the beef tomato sauce mixture, then cover with a layer of zucchini slices. Dollop and spread a thin layer of ricotta over the zucchini, and repeat the layers until all ingredients are used, finishing with a layer of sauce on top.

  • 8

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

  • 9

    Remove the foil and bake for an additional 5-10 minutes, until the edges are bubbly.

  • 10

    Let the lasagna rest for a few minutes before serving. Enjoy your nutritious, protein-packed meal!

Lean Ground Beef Zucchini Lasagna Bake

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

Lean Ground Beef Zucchini Lasagna Bake

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Zucchini Lasagna Bake

Savor a layered, guilt-free twist on traditional lasagna with lean ground beef, tender zucchini slices, and a creamy touch of ricotta cheese nestled in a savory tomato sauce. This dish brings a delightful balance of protein and wholesome veggies, perfect for a satisfying and nutritious meal any time of the day.

NUTRITION

385kcal
Protein
34.1g
Fat
17.7g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (90% lean)

1 medium Zucchini

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce (no salt added)

1/4 medium Onion

1 clove Garlic

1 tsp Olive Oil

1 tsp Dried Oregano

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 using a mandoline or sharp knife. Set aside.

  • 3

    Heat a skillet over medium heat and add the olive oil. Sauté the diced onion and minced garlic until softened and fragrant, about 2-3 minutes.

  • 4

    Add the lean ground beef to the skillet. Cook until browned and crumbled, about 5-7 minutes. Season with salt, pepper, dried oregano, and dried basil.

  • 5

    Stir in the tomato sauce and allow the mixture to simmer for 3-4 minutes. Remove from heat.

  • 6

    In a small bowl, lightly fold the ricotta cheese to achieve a smooth texture.

  • 7

    In a baking dish, begin layering: start with a thin layer of the beef tomato sauce mixture, then cover with a layer of zucchini slices. Dollop and spread a thin layer of ricotta over the zucchini, and repeat the layers until all ingredients are used, finishing with a layer of sauce on top.

  • 8

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

  • 9

    Remove the foil and bake for an additional 5-10 minutes, until the edges are bubbly.

  • 10

    Let the lasagna rest for a few minutes before serving. Enjoy your nutritious, protein-packed meal!