Hearty Lean Ground Beef and Zucchini Lasagna Bake

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

Hearty Lean Ground Beef and Zucchini Lasagna Bake

YOUR SOLIN GENERATED RECIPE

Hearty Lean Ground Beef and Zucchini Lasagna Bake

Enjoy a twist on traditional lasagna with layers of lean ground beef, fresh zucchini slices, and a rich tomato sauce, interspersed with creamy part-skim ricotta. This comforting dish offers a satisfying blend of textures, a savory taste with a hint of garlic and herbs, and a lighter approach perfect for any meal of the day.

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NUTRITION

481kcal
Protein
38.2g
Fat
21.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1 small Onion

2 cloves Garlic

2 teaspoons Olive Oil

1 teaspoon Italian Seasoning

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Thinly slice the zucchini lengthwise to create strips that will mimic lasagna noodles. Lightly salt the zucchini slices and set aside to draw out moisture.

  • 3

    Dice the small onion and mince the garlic.

  • 4

    In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and Italian seasoning; cook for another minute.

  • 5

    Add the lean ground beef to the skillet, breaking it apart with a spatula, and cook until browned and fully cooked. Season with salt and pepper.

  • 6

    Pour in the tomato sauce and let it simmer with the beef for about 5 minutes, allowing flavors to meld.

  • 7

    Lightly pat the zucchini slices dry with a paper towel. In a baking dish, lay down a thin layer of the beef-tomato mixture, then layer zucchini slices over it.

  • 8

    Dollop spoonfuls of part-skim ricotta cheese over the beef mixture and zucchini. Repeat layers until ingredients are used up, finishing with a layer of the beef-tomato mixture on top.

  • 9

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes to let the top slightly brown.

  • 10

    Remove from the oven and let rest for 5 minutes before serving.

Hearty Lean Ground Beef and Zucchini Lasagna Bake

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

Hearty Lean Ground Beef and Zucchini Lasagna Bake

YOUR SOLIN GENERATED RECIPE

Hearty Lean Ground Beef and Zucchini Lasagna Bake

Enjoy a twist on traditional lasagna with layers of lean ground beef, fresh zucchini slices, and a rich tomato sauce, interspersed with creamy part-skim ricotta. This comforting dish offers a satisfying blend of textures, a savory taste with a hint of garlic and herbs, and a lighter approach perfect for any meal of the day.

NUTRITION

481kcal
Protein
38.2g
Fat
21.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1 small Onion

2 cloves Garlic

2 teaspoons Olive Oil

1 teaspoon Italian Seasoning

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Thinly slice the zucchini lengthwise to create strips that will mimic lasagna noodles. Lightly salt the zucchini slices and set aside to draw out moisture.

  • 3

    Dice the small onion and mince the garlic.

  • 4

    In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and Italian seasoning; cook for another minute.

  • 5

    Add the lean ground beef to the skillet, breaking it apart with a spatula, and cook until browned and fully cooked. Season with salt and pepper.

  • 6

    Pour in the tomato sauce and let it simmer with the beef for about 5 minutes, allowing flavors to meld.

  • 7

    Lightly pat the zucchini slices dry with a paper towel. In a baking dish, lay down a thin layer of the beef-tomato mixture, then layer zucchini slices over it.

  • 8

    Dollop spoonfuls of part-skim ricotta cheese over the beef mixture and zucchini. Repeat layers until ingredients are used up, finishing with a layer of the beef-tomato mixture on top.

  • 9

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes to let the top slightly brown.

  • 10

    Remove from the oven and let rest for 5 minutes before serving.