Lean Ground Beef Lasagna with Zucchini and Spinach

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

Lean Ground Beef Lasagna with Zucchini and Spinach

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Lasagna with Zucchini and Spinach

Enjoy a hearty yet light take on classic lasagna featuring lean ground beef, fresh zucchini ribbons, and nutrient-packed spinach layered with a savory tomato sauce and a delicate blend of ricotta and melted mozzarella. Perfect for a balanced meal that satisfies your cravings while staying within your nutritional targets.

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NUTRITION

490kcal
Protein
41.5g
Fat
22.8g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 medium Zucchini

1 cup Spinach

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1/4 cup Part-Skim Mozzarella Cheese

2 Garlic Cloves

1 small Onion

2 tsp Olive Oil

1 tsp Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Thinly slice the zucchini lengthwise to create ribbons that will substitute lasagna noodles.

  • 3

    In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until tender and fragrant.

  • 4

    Add the lean ground beef to the skillet. Break it apart and cook until browned. Season with Italian seasoning, salt, and pepper.

  • 5

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

  • 6

    Layer a baking dish starting with a thin layer of the beef and tomato sauce mixture. Place a layer of zucchini ribbons over the sauce, followed by a sprinkle of fresh spinach, dollops of ricotta, and a light scattering of mozzarella. Repeat layers as desired, finishing with a top layer of cheeses.

  • 7

    Bake in preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

  • 8

    Let the lasagna rest for a few minutes before serving.

Lean Ground Beef Lasagna with Zucchini and Spinach

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

Lean Ground Beef Lasagna with Zucchini and Spinach

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Lasagna with Zucchini and Spinach

Enjoy a hearty yet light take on classic lasagna featuring lean ground beef, fresh zucchini ribbons, and nutrient-packed spinach layered with a savory tomato sauce and a delicate blend of ricotta and melted mozzarella. Perfect for a balanced meal that satisfies your cravings while staying within your nutritional targets.

NUTRITION

490kcal
Protein
41.5g
Fat
22.8g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 medium Zucchini

1 cup Spinach

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1/4 cup Part-Skim Mozzarella Cheese

2 Garlic Cloves

1 small Onion

2 tsp Olive Oil

1 tsp Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Thinly slice the zucchini lengthwise to create ribbons that will substitute lasagna noodles.

  • 3

    In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until tender and fragrant.

  • 4

    Add the lean ground beef to the skillet. Break it apart and cook until browned. Season with Italian seasoning, salt, and pepper.

  • 5

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

  • 6

    Layer a baking dish starting with a thin layer of the beef and tomato sauce mixture. Place a layer of zucchini ribbons over the sauce, followed by a sprinkle of fresh spinach, dollops of ricotta, and a light scattering of mozzarella. Repeat layers as desired, finishing with a top layer of cheeses.

  • 7

    Bake in preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

  • 8

    Let the lasagna rest for a few minutes before serving.