Zucchini Noodle Chicken Lasagna

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

Zucchini Noodle Chicken Lasagna

YOUR SOLIN GENERATED RECIPE

Zucchini Noodle Chicken Lasagna

A lighter twist on traditional lasagna where succulent chicken and fresh zucchini noodles replace pasta, layered with creamy ricotta and melty mozzarella, all nestled in a robust tomato sauce. Perfect for a balanced meal with satisfying protein and vibrant Mediterranean flavors.

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NUTRITION

441kcal
Protein
49.4g
Fat
19.1g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Zucchini (spiralized)

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Low-Sugar Tomato Sauce

1/4 cup Part-Skim Mozzarella Cheese

1 Egg

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs, then cook it in a non-stick skillet over medium heat until fully cooked. Once cooled, shred or dice the chicken.

  • 3

    Using a spiralizer or a vegetable peeler, create zucchini noodles from the zucchini. Lightly sauté them in a pan for 2-3 minutes to reduce excess moisture, then set aside.

  • 4

    In a bowl, combine the part-skim ricotta cheese with a beaten egg to form a binding mixture.

  • 5

    In an ovenproof dish, spread a thin layer of low-sugar tomato sauce on the bottom. Layer zucchini noodles, then a portion of the ricotta mixture, followed by shredded chicken, additional tomato sauce, and a sprinkle of mozzarella cheese.

  • 6

    Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce topped with mozzarella.

  • 7

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

  • 8

    Let the lasagna rest for a few minutes before serving to allow the layers to set.

Zucchini Noodle Chicken Lasagna

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

Zucchini Noodle Chicken Lasagna

YOUR SOLIN GENERATED RECIPE

Zucchini Noodle Chicken Lasagna

A lighter twist on traditional lasagna where succulent chicken and fresh zucchini noodles replace pasta, layered with creamy ricotta and melty mozzarella, all nestled in a robust tomato sauce. Perfect for a balanced meal with satisfying protein and vibrant Mediterranean flavors.

NUTRITION

441kcal
Protein
49.4g
Fat
19.1g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Zucchini (spiralized)

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Low-Sugar Tomato Sauce

1/4 cup Part-Skim Mozzarella Cheese

1 Egg

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs, then cook it in a non-stick skillet over medium heat until fully cooked. Once cooled, shred or dice the chicken.

  • 3

    Using a spiralizer or a vegetable peeler, create zucchini noodles from the zucchini. Lightly sauté them in a pan for 2-3 minutes to reduce excess moisture, then set aside.

  • 4

    In a bowl, combine the part-skim ricotta cheese with a beaten egg to form a binding mixture.

  • 5

    In an ovenproof dish, spread a thin layer of low-sugar tomato sauce on the bottom. Layer zucchini noodles, then a portion of the ricotta mixture, followed by shredded chicken, additional tomato sauce, and a sprinkle of mozzarella cheese.

  • 6

    Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce topped with mozzarella.

  • 7

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

  • 8

    Let the lasagna rest for a few minutes before serving to allow the layers to set.