Zucchini Noodle Lasagna with Ricotta and Spinach

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

Zucchini Noodle Lasagna with Ricotta and Spinach

YOUR SOLIN GENERATED RECIPE

Zucchini Noodle Lasagna with Ricotta and Spinach

Enjoy a lighter twist on classic lasagna with vibrant zucchini noodles layered with creamy low-fat ricotta, fresh spinach, and a touch of tomato sauce. Topped with a hint of parmesan, this dish offers a satisfying, nutrient-dense meal perfect for a balanced dinner.

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NUTRITION

335kcal
Protein
31g
Fat
14.4g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (spiralized into noodles)

3/4 cup Low-Fat Ricotta Cheese

1 large Egg

1/2 cup Tomato Sauce

1 cup Fresh Spinach

1 tbsp Grated Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a spiralizer, transform the zucchini into noodles. Lay them out on a paper towel to absorb excess moisture.

  • 3

    In a bowl, combine the low-fat ricotta cheese with the beaten egg. Stir in the fresh spinach leaves, roughly chopped, to create a creamy mixture.

  • 4

    Lightly layer a baking dish with zucchini noodles. Spread a thin layer of tomato sauce over the noodles.

  • 5

    Spoon dollops of the ricotta-spinach mixture over the sauce, and sprinkle a bit of grated parmesan on top.

  • 6

    Repeat the layering process until all ingredients are used, finishing with a light sprinkle of tomato sauce and parmesan on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the dish is heated through and slightly bubbly.

  • 8

    Allow the lasagna to cool for a few minutes before serving to let the flavors meld together.

Zucchini Noodle Lasagna with Ricotta and Spinach

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

Zucchini Noodle Lasagna with Ricotta and Spinach

YOUR SOLIN GENERATED RECIPE

Zucchini Noodle Lasagna with Ricotta and Spinach

Enjoy a lighter twist on classic lasagna with vibrant zucchini noodles layered with creamy low-fat ricotta, fresh spinach, and a touch of tomato sauce. Topped with a hint of parmesan, this dish offers a satisfying, nutrient-dense meal perfect for a balanced dinner.

NUTRITION

335kcal
Protein
31g
Fat
14.4g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (spiralized into noodles)

3/4 cup Low-Fat Ricotta Cheese

1 large Egg

1/2 cup Tomato Sauce

1 cup Fresh Spinach

1 tbsp Grated Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a spiralizer, transform the zucchini into noodles. Lay them out on a paper towel to absorb excess moisture.

  • 3

    In a bowl, combine the low-fat ricotta cheese with the beaten egg. Stir in the fresh spinach leaves, roughly chopped, to create a creamy mixture.

  • 4

    Lightly layer a baking dish with zucchini noodles. Spread a thin layer of tomato sauce over the noodles.

  • 5

    Spoon dollops of the ricotta-spinach mixture over the sauce, and sprinkle a bit of grated parmesan on top.

  • 6

    Repeat the layering process until all ingredients are used, finishing with a light sprinkle of tomato sauce and parmesan on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the dish is heated through and slightly bubbly.

  • 8

    Allow the lasagna to cool for a few minutes before serving to let the flavors meld together.