Zucchini Ricotta Lasagna with Fresh Herbs

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

Zucchini Ricotta Lasagna with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Zucchini Ricotta Lasagna with Fresh Herbs

Delight in layers of thinly sliced zucchini and a creamy low‐fat ricotta blend, accented by a vibrant tomato sauce and a sprinkle of Parmesan. This lasagna is finished with fresh basil, offering a light yet satisfying dish perfect for a balanced dinner.

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NUTRITION

328kcal
Protein
30.4g
Fat
13.5g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

2 medium zucchinis

1/2 cup low-fat ricotta cheese

2 tbsp grated Parmesan cheese

1/2 cup tomato sauce

1 large egg

1 garlic clove

5 sprigs fresh basil

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchinis lengthwise into thin strips using a mandoline or sharp knife.

  • 3

    In a bowl, combine the low-fat ricotta cheese, beaten egg, and minced garlic. Season lightly with salt and pepper.

  • 4

    Spread a thin layer of tomato sauce in a baking dish. Arrange a layer of zucchini slices over the sauce.

  • 5

    Spoon and gently spread half of the ricotta mixture over the zucchini, and drizzle a little tomato sauce on top.

  • 6

    Repeat the layers with the remaining zucchini, ricotta mixture, and tomato sauce.

  • 7

    Sprinkle the grated Parmesan cheese evenly on top.

  • 8

    Bake in the preheated oven for 25-30 minutes until the edges are bubbly and the zucchini is tender.

  • 9

    Remove from the oven and garnish with fresh basil sprigs before serving.

Zucchini Ricotta Lasagna with Fresh Herbs

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

Zucchini Ricotta Lasagna with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Zucchini Ricotta Lasagna with Fresh Herbs

Delight in layers of thinly sliced zucchini and a creamy low‐fat ricotta blend, accented by a vibrant tomato sauce and a sprinkle of Parmesan. This lasagna is finished with fresh basil, offering a light yet satisfying dish perfect for a balanced dinner.

NUTRITION

328kcal
Protein
30.4g
Fat
13.5g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

2 medium zucchinis

1/2 cup low-fat ricotta cheese

2 tbsp grated Parmesan cheese

1/2 cup tomato sauce

1 large egg

1 garlic clove

5 sprigs fresh basil

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchinis lengthwise into thin strips using a mandoline or sharp knife.

  • 3

    In a bowl, combine the low-fat ricotta cheese, beaten egg, and minced garlic. Season lightly with salt and pepper.

  • 4

    Spread a thin layer of tomato sauce in a baking dish. Arrange a layer of zucchini slices over the sauce.

  • 5

    Spoon and gently spread half of the ricotta mixture over the zucchini, and drizzle a little tomato sauce on top.

  • 6

    Repeat the layers with the remaining zucchini, ricotta mixture, and tomato sauce.

  • 7

    Sprinkle the grated Parmesan cheese evenly on top.

  • 8

    Bake in the preheated oven for 25-30 minutes until the edges are bubbly and the zucchini is tender.

  • 9

    Remove from the oven and garnish with fresh basil sprigs before serving.