Fresh Zucchini Ricotta Lasagna

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

Fresh Zucchini Ricotta Lasagna

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Ricotta Lasagna

Enjoy a light yet fulfilling lasagna reinvented with thinly sliced zucchini as the pasta, layered with creamy low‐fat ricotta, whipped up with eggs for extra binding and richness, and a vibrant, low-calorie marinara sauce finished with fresh basil and garlic. Bright, fresh flavors combine for a delicious, balanced meal perfect any time of day.

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NUTRITION

457kcal
Protein
29.3g
Fat
14g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (approx. 250g)

1 cup Low-Fat Ricotta Cheese (approx. 227g)

2 large Eggs

1/2 cup Marinara Sauce (approx. 125g)

5 Fresh Basil leaves

1 Garlic clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife. Lightly sprinkle with salt and let sit for 10 minutes to draw out excess moisture; then pat dry.

  • 3

    In a bowl, combine the low-fat ricotta cheese with eggs, minced garlic, salt, and pepper. Mix until smooth.

  • 4

    Spread a thin layer of marinara sauce on the bottom of a small baking dish. Layer zucchini strips over the sauce, then spread a layer of the ricotta mixture over the zucchini. Drizzle a little marinara on top, and add a few torn basil leaves.

  • 5

    Repeat the layers until all ingredients are used, finishing with a top layer of zucchini and a light spread of marinara. Garnish with remaining basil.

  • 6

    Bake in the preheated oven for 25-30 minutes until the dish is set and the edges of the zucchini begin to brown.

  • 7

    Remove from the oven, allow to cool slightly, and serve warm.

Fresh Zucchini Ricotta Lasagna

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

Fresh Zucchini Ricotta Lasagna

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Ricotta Lasagna

Enjoy a light yet fulfilling lasagna reinvented with thinly sliced zucchini as the pasta, layered with creamy low‐fat ricotta, whipped up with eggs for extra binding and richness, and a vibrant, low-calorie marinara sauce finished with fresh basil and garlic. Bright, fresh flavors combine for a delicious, balanced meal perfect any time of day.

NUTRITION

457kcal
Protein
29.3g
Fat
14g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (approx. 250g)

1 cup Low-Fat Ricotta Cheese (approx. 227g)

2 large Eggs

1/2 cup Marinara Sauce (approx. 125g)

5 Fresh Basil leaves

1 Garlic clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife. Lightly sprinkle with salt and let sit for 10 minutes to draw out excess moisture; then pat dry.

  • 3

    In a bowl, combine the low-fat ricotta cheese with eggs, minced garlic, salt, and pepper. Mix until smooth.

  • 4

    Spread a thin layer of marinara sauce on the bottom of a small baking dish. Layer zucchini strips over the sauce, then spread a layer of the ricotta mixture over the zucchini. Drizzle a little marinara on top, and add a few torn basil leaves.

  • 5

    Repeat the layers until all ingredients are used, finishing with a top layer of zucchini and a light spread of marinara. Garnish with remaining basil.

  • 6

    Bake in the preheated oven for 25-30 minutes until the dish is set and the edges of the zucchini begin to brown.

  • 7

    Remove from the oven, allow to cool slightly, and serve warm.