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

Savor a vibrant twist on traditional lasagna with layers of thinly sliced zucchini, roasted red bell pepper, and a rich marinara, complemented by creamy nonfat cottage cheese and a hint of egg white for an extra protein boost. This dish dares to redefine comfort food by offering a lighter yet satisfying experience with a medley of textures and flavors.

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NUTRITION

380kcal
Protein
39.4g
Fat
9.8g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1 medium Red Bell Pepper

1/2 cup Marinara Sauce

1 cup Nonfat Cottage Cheese

1 large Egg White

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips to resemble lasagna noodles. Set aside.

  • 3

    Chop the red bell pepper into strips.

  • 4

    In a bowl, toss the zucchini slices and red bell pepper with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 12-15 minutes until tender.

  • 5

    Meanwhile, in a small bowl, whisk the egg white and mix it into the nonfat cottage cheese to boost the protein content.

  • 6

    Prepare your serving dish by spreading a thin layer of marinara sauce on the bottom.

  • 7

    Layer the roasted zucchini slices, then add a layer of the cottage cheese mixture and a few strips of red bell pepper. Drizzle a little marinara sauce over the layers.

  • 8

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

  • 9

    (Optional) Broil for 2-3 minutes to lightly brown the top.

  • 10

    Allow the lasagna to rest for a few minutes before serving to help the layers set.

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

Savor a vibrant twist on traditional lasagna with layers of thinly sliced zucchini, roasted red bell pepper, and a rich marinara, complemented by creamy nonfat cottage cheese and a hint of egg white for an extra protein boost. This dish dares to redefine comfort food by offering a lighter yet satisfying experience with a medley of textures and flavors.

NUTRITION

380kcal
Protein
39.4g
Fat
9.8g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1 medium Red Bell Pepper

1/2 cup Marinara Sauce

1 cup Nonfat Cottage Cheese

1 large Egg White

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips to resemble lasagna noodles. Set aside.

  • 3

    Chop the red bell pepper into strips.

  • 4

    In a bowl, toss the zucchini slices and red bell pepper with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 12-15 minutes until tender.

  • 5

    Meanwhile, in a small bowl, whisk the egg white and mix it into the nonfat cottage cheese to boost the protein content.

  • 6

    Prepare your serving dish by spreading a thin layer of marinara sauce on the bottom.

  • 7

    Layer the roasted zucchini slices, then add a layer of the cottage cheese mixture and a few strips of red bell pepper. Drizzle a little marinara sauce over the layers.

  • 8

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

  • 9

    (Optional) Broil for 2-3 minutes to lightly brown the top.

  • 10

    Allow the lasagna to rest for a few minutes before serving to help the layers set.