Protein-Packed Zucchini Chicken Lasagna

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

Protein-Packed Zucchini Chicken Lasagna

YOUR SOLIN GENERATED RECIPE

Protein-Packed Zucchini Chicken Lasagna

Savor a light yet satisfying lasagna alternative where thinly sliced zucchini replaces traditional pasta layers. Tender chicken breast, creamy low-fat ricotta, robust marinara, and fresh spinach mingle with aromatic herbs to create a deliciously balanced dish perfect for any meal.

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NUTRITION

377kcal
Protein
36.7g
Fat
15g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Marinara Sauce

1 cup Fresh Spinach

1 teaspoon Olive Oil

1 teaspoon Italian Seasoning

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles.

  • 3

    Season the chicken breast with salt, pepper, Italian seasoning, and garlic powder. Sauté in olive oil until cooked through, then dice into small pieces.

  • 4

    In a baking dish, layer zucchini slices, a spoonful of marinara sauce, a portion of diced chicken, a dollop of low-fat ricotta, and a sprinkle of fresh spinach. Repeat layers until all ingredients are used, finishing with a layer of marinara and a few spinach leaves on top.

  • 5

    Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to allow the top to slightly brown.

  • 6

    Serve warm and enjoy your protein-packed twist on traditional lasagna.

Protein-Packed Zucchini Chicken Lasagna

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

Protein-Packed Zucchini Chicken Lasagna

YOUR SOLIN GENERATED RECIPE

Protein-Packed Zucchini Chicken Lasagna

Savor a light yet satisfying lasagna alternative where thinly sliced zucchini replaces traditional pasta layers. Tender chicken breast, creamy low-fat ricotta, robust marinara, and fresh spinach mingle with aromatic herbs to create a deliciously balanced dish perfect for any meal.

NUTRITION

377kcal
Protein
36.7g
Fat
15g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Marinara Sauce

1 cup Fresh Spinach

1 teaspoon Olive Oil

1 teaspoon Italian Seasoning

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles.

  • 3

    Season the chicken breast with salt, pepper, Italian seasoning, and garlic powder. Sauté in olive oil until cooked through, then dice into small pieces.

  • 4

    In a baking dish, layer zucchini slices, a spoonful of marinara sauce, a portion of diced chicken, a dollop of low-fat ricotta, and a sprinkle of fresh spinach. Repeat layers until all ingredients are used, finishing with a layer of marinara and a few spinach leaves on top.

  • 5

    Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to allow the top to slightly brown.

  • 6

    Serve warm and enjoy your protein-packed twist on traditional lasagna.