Roasted Vegetable Zucchini Lasagna

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

Roasted Vegetable Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Lasagna

Enjoy a vibrant twist on lasagna that layers thinly sliced roasted zucchini, hearty ricotta mixed with a touch of egg white, and a robust tomato sauce with tender spinach. This dish is bursting with fresh flavors and a comforting, melty finish that makes every bite delightful.

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NUTRITION

553kcal
Protein
37.6g
Fat
25.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

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

1 cup Fresh Spinach (30g)

1 Large Egg

1 Large Egg White

1 cup Crushed Tomatoes (240g)

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

1 tsp Olive Oil (4.5g)

1 Small Onion (70g)

2 Garlic Cloves

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin ribbons using a mandoline or sharp knife. Set aside.

  • 3

    Dice the small onion and mince the garlic cloves.

  • 4

    In a skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until fragrant and translucent.

  • 5

    Add the crushed tomatoes to the skillet and simmer for 5 minutes; season lightly with salt and pepper if desired.

  • 6

    In a bowl, mix the ricotta cheese, whole egg, and egg white until well combined. Gently fold in the fresh spinach.

  • 7

    Layer the dish in an ovenproof pan: begin with a thin layer of tomato sauce, followed by zucchini slices, then a layer of the ricotta-spinach mixture. Repeat the layers, finishing with a topping of zucchini slices.

  • 8

    Sprinkle the shredded mozzarella evenly over the top layer.

  • 9

    Roast in the preheated oven for 20-25 minutes, or until the lasagna is bubbly and the cheese is lightly golden.

  • 10

    Let the roasted vegetable zucchini lasagna rest for 5 minutes before serving.

Roasted Vegetable Zucchini Lasagna

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

Roasted Vegetable Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Lasagna

Enjoy a vibrant twist on lasagna that layers thinly sliced roasted zucchini, hearty ricotta mixed with a touch of egg white, and a robust tomato sauce with tender spinach. This dish is bursting with fresh flavors and a comforting, melty finish that makes every bite delightful.

NUTRITION

553kcal
Protein
37.6g
Fat
25.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

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

1 cup Fresh Spinach (30g)

1 Large Egg

1 Large Egg White

1 cup Crushed Tomatoes (240g)

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

1 tsp Olive Oil (4.5g)

1 Small Onion (70g)

2 Garlic Cloves

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin ribbons using a mandoline or sharp knife. Set aside.

  • 3

    Dice the small onion and mince the garlic cloves.

  • 4

    In a skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until fragrant and translucent.

  • 5

    Add the crushed tomatoes to the skillet and simmer for 5 minutes; season lightly with salt and pepper if desired.

  • 6

    In a bowl, mix the ricotta cheese, whole egg, and egg white until well combined. Gently fold in the fresh spinach.

  • 7

    Layer the dish in an ovenproof pan: begin with a thin layer of tomato sauce, followed by zucchini slices, then a layer of the ricotta-spinach mixture. Repeat the layers, finishing with a topping of zucchini slices.

  • 8

    Sprinkle the shredded mozzarella evenly over the top layer.

  • 9

    Roast in the preheated oven for 20-25 minutes, or until the lasagna is bubbly and the cheese is lightly golden.

  • 10

    Let the roasted vegetable zucchini lasagna rest for 5 minutes before serving.