Fresh 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.

Fresh Zucchini Noodle Lasagna with Ricotta and Spinach

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Noodle Lasagna with Ricotta and Spinach

This light and satisfying lasagna replaces traditional pasta with fresh zucchini noodles layered with creamy part-skim ricotta, nutrient-packed spinach, and a vibrant marinara sauce. Finished with a lightly baked egg infusion, this dish delivers a comforting flavor profile with a beautifully fresh twist.

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NUTRITION

508kcal
Protein
41.1g
Fat
24.2g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

2 medium zucchinis (spiralized)

1 cup part-skim ricotta cheese

1 cup fresh spinach

1 large egg

1/2 cup marinara sauce

1 teaspoon dried basil and oregano

Salt and pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Spiralize the zucchinis into noodles and set aside. Lightly season with salt, pepper, and a pinch of dried basil and oregano.

  • 3

    In a bowl, mix the ricotta cheese with the fresh spinach. Crack in the egg and stir until well incorporated. Season the mixture lightly with salt and pepper.

  • 4

    In a small oven-safe baking dish, lay out a thin layer of zucchini noodles on the bottom.

  • 5

    Spread half of the ricotta-spinach mixture evenly over the zucchini noodles.

  • 6

    Drizzle half of the marinara sauce over the ricotta layer.

  • 7

    Add another layer of zucchini noodles and top with the remaining ricotta-spinach mixture.

  • 8

    Finish with the remaining marinara sauce and sprinkle a pinch of dried basil and oregano on top.

  • 9

    Bake in the preheated oven for about 20-25 minutes, or until the dish is heated through and the top is slightly bubbling.

  • 10

    Let it cool for a few minutes before serving.

Fresh 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.

Fresh Zucchini Noodle Lasagna with Ricotta and Spinach

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Noodle Lasagna with Ricotta and Spinach

This light and satisfying lasagna replaces traditional pasta with fresh zucchini noodles layered with creamy part-skim ricotta, nutrient-packed spinach, and a vibrant marinara sauce. Finished with a lightly baked egg infusion, this dish delivers a comforting flavor profile with a beautifully fresh twist.

NUTRITION

508kcal
Protein
41.1g
Fat
24.2g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

2 medium zucchinis (spiralized)

1 cup part-skim ricotta cheese

1 cup fresh spinach

1 large egg

1/2 cup marinara sauce

1 teaspoon dried basil and oregano

Salt and pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Spiralize the zucchinis into noodles and set aside. Lightly season with salt, pepper, and a pinch of dried basil and oregano.

  • 3

    In a bowl, mix the ricotta cheese with the fresh spinach. Crack in the egg and stir until well incorporated. Season the mixture lightly with salt and pepper.

  • 4

    In a small oven-safe baking dish, lay out a thin layer of zucchini noodles on the bottom.

  • 5

    Spread half of the ricotta-spinach mixture evenly over the zucchini noodles.

  • 6

    Drizzle half of the marinara sauce over the ricotta layer.

  • 7

    Add another layer of zucchini noodles and top with the remaining ricotta-spinach mixture.

  • 8

    Finish with the remaining marinara sauce and sprinkle a pinch of dried basil and oregano on top.

  • 9

    Bake in the preheated oven for about 20-25 minutes, or until the dish is heated through and the top is slightly bubbling.

  • 10

    Let it cool for a few minutes before serving.