Chicken Zucchini Lasagna

Name: Chicken Zucchini Lasagna
Yield: 4 servings
Ingredients: 4 x 6 oz cooked skinless chicken breast; 4 x 1 1/2 cups sliced zucchini; 4 x 1/2 cup marinara; 4 x 1/2 cup nonfat cottage cheese (or lowest-fat available; compare sodium); 4 x 1 oz part-skim mozzarella

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Chicken Zucchini Lasagna

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

533calories

78g protein

25g carbs

13g fat

Sodium: Estimate pending

1 of 4 portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

4 x 6 oz cooked skinless chicken breast
4 x 1 1/2 cups sliced zucchini
4 x 1/2 cup marinara
4 x 1/2 cup nonfat cottage cheese (or lowest-fat available; compare sodium)
4 x 1 oz part-skim mozzarella

Cooking instructions

Slice zucchini lengthwise and pat dry. Layer zucchini, cooked chicken, marinara and cottage cheese; top with mozzarella. Bake at 375°F until zucchini is tender and center is hot. Divide equally into 4 portions.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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