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 classic lasagna with layers of thinly sliced zucchini, roasted red bell pepper, eggplant, and a luscious blend of reduced-fat cottage cheese and part-skim mozzarella, all nestled in a tangy tomato sauce. This light yet satisfying dish bursts with fresh basil and aromatic seasonings, perfect for a nutritious meal any time of day.

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NUTRITION

426kcal
Protein
39g
Fat
14.5g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (approx 196g)

1 medium Red Bell Pepper (approx 119g)

0.5 cup roasted Eggplant (approx 82g)

1 cup Reduced-Fat Cottage Cheese (226g)

0.25 cup shredded Part-Skim Mozzarella (28g)

0.5 cup Tomato Sauce (125g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Basil

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Slice the zucchini lengthwise into thin strips, and cut the red bell pepper into strips. Slice the eggplant into rounds and lightly brush with olive oil, then roast them on the baking sheet for 15-20 minutes until tender.

  • 3

    While the vegetables roast, warm the tomato sauce in a saucepan over medium heat. Add garlic powder, a pinch of salt and pepper, and stir in the fresh basil.

  • 4

    In a small bowl, mix the reduced-fat cottage cheese with a little salt and pepper to taste.

  • 5

    Assemble the lasagna by layering zucchini slices at the bottom of a small baking dish, then add a thin layer of tomato sauce, a spoonful of cottage cheese, roasted eggplant rounds, red bell pepper strips, and a light sprinkle of shredded mozzarella. Repeat layers until all ingredients are used, finishing with a topping of mozzarella.

  • 6

    Bake in the preheated oven for 12-15 minutes until the cheese is melted and the dish is heated through.

  • 7

    Garnish with extra fresh basil if desired, and serve warm.

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 classic lasagna with layers of thinly sliced zucchini, roasted red bell pepper, eggplant, and a luscious blend of reduced-fat cottage cheese and part-skim mozzarella, all nestled in a tangy tomato sauce. This light yet satisfying dish bursts with fresh basil and aromatic seasonings, perfect for a nutritious meal any time of day.

NUTRITION

426kcal
Protein
39g
Fat
14.5g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (approx 196g)

1 medium Red Bell Pepper (approx 119g)

0.5 cup roasted Eggplant (approx 82g)

1 cup Reduced-Fat Cottage Cheese (226g)

0.25 cup shredded Part-Skim Mozzarella (28g)

0.5 cup Tomato Sauce (125g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Basil

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Slice the zucchini lengthwise into thin strips, and cut the red bell pepper into strips. Slice the eggplant into rounds and lightly brush with olive oil, then roast them on the baking sheet for 15-20 minutes until tender.

  • 3

    While the vegetables roast, warm the tomato sauce in a saucepan over medium heat. Add garlic powder, a pinch of salt and pepper, and stir in the fresh basil.

  • 4

    In a small bowl, mix the reduced-fat cottage cheese with a little salt and pepper to taste.

  • 5

    Assemble the lasagna by layering zucchini slices at the bottom of a small baking dish, then add a thin layer of tomato sauce, a spoonful of cottage cheese, roasted eggplant rounds, red bell pepper strips, and a light sprinkle of shredded mozzarella. Repeat layers until all ingredients are used, finishing with a topping of mozzarella.

  • 6

    Bake in the preheated oven for 12-15 minutes until the cheese is melted and the dish is heated through.

  • 7

    Garnish with extra fresh basil if desired, and serve warm.