Name: Classic Beef and Ricotta Lasagna
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ground beef (93% lean); 1 medium Zucchini; 2 tbsp Part-skim ricotta cheese; 2 tbsp Egg whites; 0.5 oz Part-skim mozzarella cheese; 1 tbsp Parmesan cheese; 0.5 cup Marinara sauce; 1 cup Baby spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano; 1 clove Garlic

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

YOUR SOLIN GENERATED RECIPE

Classic Beef and Ricotta Lasagna

Layers of lean ground beef and herb-infused ricotta are baked between tender zucchini ribbons and savory marinara for a bubbling, protein-packed comfort meal.

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NUTRITION

Protein

52.9g

Fat

23.8g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground beef (93% lean)

1 medium Zucchini

2 tbsp Part-skim ricotta cheese

2 tbsp Egg whites

0.5 oz Part-skim mozzarella cheese

1 tbsp Parmesan cheese

0.5 cup Marinara sauce

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 clove Garlic

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PREPARATION

1
Preheat oven to 375°F.
2
Slice zucchini into thin longitudinal ribbons using a mandoline or vegetable peeler; salt lightly and set aside on paper towels to draw out moisture.
3
In a skillet over medium heat, brown the ground beef with minced garlic, sea salt, and black pepper until fully cooked.
4
Stir the baby spinach into the beef until wilted, then mix in the marinara sauce and dried oregano.
5
In a small bowl, whisk together the ricotta cheese and egg whites until smooth.
6
In a small baking dish, layer a spoonful of meat sauce, followed by zucchini ribbons, then the ricotta mixture.
7
Repeat layers until ingredients are used, finishing with a layer of meat sauce.
8
Top with shredded mozzarella and parmesan cheese.
9
Bake for 25-30 minutes until the cheese is golden and bubbling.