Baked Zucchini Lasagna with Creamy Ricotta and Lean Ground Beef

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

Baked Zucchini Lasagna with Creamy Ricotta and Lean Ground Beef

YOUR SOLIN GENERATED RECIPE

Baked Zucchini Lasagna with Creamy Ricotta and Lean Ground Beef

Enjoy a lighter twist on traditional lasagna by layering thinly sliced zucchini with lean ground beef, creamy part-skim ricotta, and tangy tomato sauce. This dish is perfectly balanced with fresh herbs and just the right amount of olive oil to create a satisfying meal that's both comforting and healthy.

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NUTRITION

476kcal
Protein
40.6g
Fat
27.2g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

4 oz Lean Ground Beef (113g)

1/4 cup Part-Skim Ricotta Cheese (62g)

1/2 cup Tomato Sauce (120g)

1/4 small Onion (40g)

1 clove Garlic

1 tsp Olive Oil

1/2 tsp Dried Basil

1/2 tsp Dried Oregano

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. Lay the slices on a paper towel and lightly sprinkle them with salt. Let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a skillet over medium heat, warm the olive oil. Sauté the chopped onion until translucent, then add minced garlic and cook for another minute.

  • 4

    Add the lean ground beef to the skillet, breaking it up with a spatula. Cook until the beef is browned and cooked through. Stir in the tomato sauce, dried basil, dried oregano, salt, and pepper. Let simmer for 5 minutes.

  • 5

    In a small bowl, mix the part-skim ricotta cheese with a pinch of salt and pepper.

  • 6

    In a baking dish, spread a thin layer of the meat sauce on the bottom. Layer zucchini slices over the sauce, then dollop half of the ricotta mixture evenly over the zucchini. Top with a layer of meat sauce. Repeat the layers finishing with a final layer of meat sauce.

  • 7

    Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to slightly brown the top.

  • 8

    Allow the lasagna to cool for a few minutes before serving. Garnish with extra herbs if desired.

Baked Zucchini Lasagna with Creamy Ricotta and Lean Ground Beef

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

Baked Zucchini Lasagna with Creamy Ricotta and Lean Ground Beef

YOUR SOLIN GENERATED RECIPE

Baked Zucchini Lasagna with Creamy Ricotta and Lean Ground Beef

Enjoy a lighter twist on traditional lasagna by layering thinly sliced zucchini with lean ground beef, creamy part-skim ricotta, and tangy tomato sauce. This dish is perfectly balanced with fresh herbs and just the right amount of olive oil to create a satisfying meal that's both comforting and healthy.

NUTRITION

476kcal
Protein
40.6g
Fat
27.2g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

4 oz Lean Ground Beef (113g)

1/4 cup Part-Skim Ricotta Cheese (62g)

1/2 cup Tomato Sauce (120g)

1/4 small Onion (40g)

1 clove Garlic

1 tsp Olive Oil

1/2 tsp Dried Basil

1/2 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips. Lay the slices on a paper towel and lightly sprinkle them with salt. Let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a skillet over medium heat, warm the olive oil. Sauté the chopped onion until translucent, then add minced garlic and cook for another minute.

  • 4

    Add the lean ground beef to the skillet, breaking it up with a spatula. Cook until the beef is browned and cooked through. Stir in the tomato sauce, dried basil, dried oregano, salt, and pepper. Let simmer for 5 minutes.

  • 5

    In a small bowl, mix the part-skim ricotta cheese with a pinch of salt and pepper.

  • 6

    In a baking dish, spread a thin layer of the meat sauce on the bottom. Layer zucchini slices over the sauce, then dollop half of the ricotta mixture evenly over the zucchini. Top with a layer of meat sauce. Repeat the layers finishing with a final layer of meat sauce.

  • 7

    Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to slightly brown the top.

  • 8

    Allow the lasagna to cool for a few minutes before serving. Garnish with extra herbs if desired.