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

Enjoy a lighter twist on traditional lasagna where thinly sliced zucchini replaces pasta, layered with creamy part-skim ricotta, tender shredded chicken breast, and a vibrant tomato sauce infused with fresh basil and parsley. This dish promises comforting flavors with a delicate balance of protein and freshness.

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NUTRITION

430kcal
Protein
37.4g
Fat
17.3g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini

1/2 cup Part-Skim Ricotta Cheese

1 large Egg

2 ounces Shredded Chicken Breast

1/2 cup Marinara Sauce

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a mandoline or sharp knife, slice the zucchini lengthwise into thin strips. Lay them on paper towels and lightly salt them to help draw out excess moisture. Let them sit for 10 minutes then pat dry.

  • 3

    In a bowl, mix the part-skim ricotta cheese with the egg, garlic powder, chopped fresh basil and parsley, salt, and pepper to taste.

  • 4

    In a small saucepan, warm the marinara sauce over low heat.

  • 5

    In a baking dish, begin layering by spreading a thin layer of marinara sauce on the bottom. Place a layer of zucchini slices, then spread a layer of the ricotta mixture and sprinkle evenly with shredded chicken. Drizzle a little more marinara sauce over the top.

  • 6

    Repeat the layers until all ingredients are used, finishing with a light drizzle of marinara sauce and a scattering of fresh herbs.

  • 7

    Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to set slightly.

  • 8

    Remove from the oven and let it rest for 5 minutes 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

Enjoy a lighter twist on traditional lasagna where thinly sliced zucchini replaces pasta, layered with creamy part-skim ricotta, tender shredded chicken breast, and a vibrant tomato sauce infused with fresh basil and parsley. This dish promises comforting flavors with a delicate balance of protein and freshness.

NUTRITION

430kcal
Protein
37.4g
Fat
17.3g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini

1/2 cup Part-Skim Ricotta Cheese

1 large Egg

2 ounces Shredded Chicken Breast

1/2 cup Marinara Sauce

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a mandoline or sharp knife, slice the zucchini lengthwise into thin strips. Lay them on paper towels and lightly salt them to help draw out excess moisture. Let them sit for 10 minutes then pat dry.

  • 3

    In a bowl, mix the part-skim ricotta cheese with the egg, garlic powder, chopped fresh basil and parsley, salt, and pepper to taste.

  • 4

    In a small saucepan, warm the marinara sauce over low heat.

  • 5

    In a baking dish, begin layering by spreading a thin layer of marinara sauce on the bottom. Place a layer of zucchini slices, then spread a layer of the ricotta mixture and sprinkle evenly with shredded chicken. Drizzle a little more marinara sauce over the top.

  • 6

    Repeat the layers until all ingredients are used, finishing with a light drizzle of marinara sauce and a scattering of fresh herbs.

  • 7

    Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to set slightly.

  • 8

    Remove from the oven and let it rest for 5 minutes before serving.