Roasted Vegetable Zucchini Noodle Lasagna

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

Roasted Vegetable Zucchini Noodle Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Noodle Lasagna

Enjoy a vibrant twist on classic lasagna by layering tender zucchini noodles with roasted eggplant, bell peppers, and protein-packed tofu, all smothered in a zesty marinara sauce and a drizzle of olive oil. This light, vegetable-forward dish offers a satisfying balance of textures and flavors, with a fresh burst of basil to complete the experience.

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NUTRITION

414kcal
Protein
31.3g
Fat
19.9g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

250 grams Firm Tofu

1/2 medium Eggplant (100g)

1/2 medium Bell Pepper (75g)

1/2 cup Marinara Sauce (125g)

1 tsp Olive Oil

5 Fresh Basil leaves

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini lengthwise into thin strips or use a spiralizer to create zucchini noodles. Set aside.

  • 3

    Dice the eggplant and bell pepper into bite-sized pieces. Toss them lightly with olive oil, salt, and pepper.

  • 4

    Spread the diced vegetables on a baking tray and roast in the preheated oven for about 20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, crumble the firm tofu into small pieces and season with a pinch of salt, pepper, and dried herbs if desired.

  • 6

    In a baking dish, start layering: begin with a layer of zucchini noodles, then add a layer of roasted vegetables, followed by a scatter of crumbled tofu, and drizzle with marinara sauce.

  • 7

    Repeat the layers until all components are used, finishing with a layer of marinara sauce on top.

  • 8

    Bake the assembled lasagna in the oven for an additional 10-15 minutes to meld the flavors.

  • 9

    Garnish with fresh basil leaves before serving. Enjoy warm!

Roasted Vegetable Zucchini Noodle Lasagna

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

Roasted Vegetable Zucchini Noodle Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Noodle Lasagna

Enjoy a vibrant twist on classic lasagna by layering tender zucchini noodles with roasted eggplant, bell peppers, and protein-packed tofu, all smothered in a zesty marinara sauce and a drizzle of olive oil. This light, vegetable-forward dish offers a satisfying balance of textures and flavors, with a fresh burst of basil to complete the experience.

NUTRITION

414kcal
Protein
31.3g
Fat
19.9g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

250 grams Firm Tofu

1/2 medium Eggplant (100g)

1/2 medium Bell Pepper (75g)

1/2 cup Marinara Sauce (125g)

1 tsp Olive Oil

5 Fresh Basil leaves

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini lengthwise into thin strips or use a spiralizer to create zucchini noodles. Set aside.

  • 3

    Dice the eggplant and bell pepper into bite-sized pieces. Toss them lightly with olive oil, salt, and pepper.

  • 4

    Spread the diced vegetables on a baking tray and roast in the preheated oven for about 20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, crumble the firm tofu into small pieces and season with a pinch of salt, pepper, and dried herbs if desired.

  • 6

    In a baking dish, start layering: begin with a layer of zucchini noodles, then add a layer of roasted vegetables, followed by a scatter of crumbled tofu, and drizzle with marinara sauce.

  • 7

    Repeat the layers until all components are used, finishing with a layer of marinara sauce on top.

  • 8

    Bake the assembled lasagna in the oven for an additional 10-15 minutes to meld the flavors.

  • 9

    Garnish with fresh basil leaves before serving. Enjoy warm!