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

Enjoy a lighter take on classic lasagna using fresh zucchini noodles layered with velvety part-skim ricotta, low-fat cottage cheese, vibrant spinach, and a rich low-calorie marinara sauce, all topped with a sprinkle of melted mozzarella. This dish offers a satisfying balance of protein and flavor, perfect for a healthful dinner.

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NUTRITION

535kcal
Protein
39.6g
Fat
24.8g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (196g)

1/2 cup Part-Skim Ricotta Cheese (124g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1/2 cup Low-Calorie Marinara Sauce (125g)

1/4 cup Shredded Part-Skim Mozzarella (28g)

2 cloves Garlic

1/4 medium Onion (approx. 40g)

2 tbsp Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a vegetable peeler or spiralizer, create long, thin noodles from the zucchini. Lay them on a paper towel to absorb excess moisture.

  • 3

    In a small pan, sauté minced garlic and finely chopped onion over medium heat until they soften, about 3-4 minutes.

  • 4

    Add the low-calorie marinara sauce to the pan, stirring in the sautéed garlic and onion, then let it simmer for 3 minutes. Remove from heat.

  • 5

    In a bowl, combine the part-skim ricotta cheese and low-fat cottage cheese. Stir in the fresh spinach and half of the chopped basil. Season with a pinch of salt and pepper if desired.

  • 6

    Layer a narrow baking dish starting with a thin layer of marinara sauce at the bottom. Lay a layer of zucchini noodles over the sauce.

  • 7

    Spread half of the ricotta and cottage cheese mixture evenly over the zucchini noodles, then drizzle a little marinara sauce over the top.

  • 8

    Repeat the layers with the remaining zucchini noodles, cheese mixture, and marinara sauce.

  • 9

    Sprinkle the shredded mozzarella cheese on top and garnish with the remaining fresh basil.

  • 10

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

  • 11

    Remove from the oven and let stand for a few minutes before slicing and 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

Enjoy a lighter take on classic lasagna using fresh zucchini noodles layered with velvety part-skim ricotta, low-fat cottage cheese, vibrant spinach, and a rich low-calorie marinara sauce, all topped with a sprinkle of melted mozzarella. This dish offers a satisfying balance of protein and flavor, perfect for a healthful dinner.

NUTRITION

535kcal
Protein
39.6g
Fat
24.8g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (196g)

1/2 cup Part-Skim Ricotta Cheese (124g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1/2 cup Low-Calorie Marinara Sauce (125g)

1/4 cup Shredded Part-Skim Mozzarella (28g)

2 cloves Garlic

1/4 medium Onion (approx. 40g)

2 tbsp Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a vegetable peeler or spiralizer, create long, thin noodles from the zucchini. Lay them on a paper towel to absorb excess moisture.

  • 3

    In a small pan, sauté minced garlic and finely chopped onion over medium heat until they soften, about 3-4 minutes.

  • 4

    Add the low-calorie marinara sauce to the pan, stirring in the sautéed garlic and onion, then let it simmer for 3 minutes. Remove from heat.

  • 5

    In a bowl, combine the part-skim ricotta cheese and low-fat cottage cheese. Stir in the fresh spinach and half of the chopped basil. Season with a pinch of salt and pepper if desired.

  • 6

    Layer a narrow baking dish starting with a thin layer of marinara sauce at the bottom. Lay a layer of zucchini noodles over the sauce.

  • 7

    Spread half of the ricotta and cottage cheese mixture evenly over the zucchini noodles, then drizzle a little marinara sauce over the top.

  • 8

    Repeat the layers with the remaining zucchini noodles, cheese mixture, and marinara sauce.

  • 9

    Sprinkle the shredded mozzarella cheese on top and garnish with the remaining fresh basil.

  • 10

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

  • 11

    Remove from the oven and let stand for a few minutes before slicing and serving.