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

A light, vibrant take on lasagna using thinly sliced zucchini as noodles layered with roasted vegetables, fresh spinach, a blend of low-fat ricotta and Parmesan, and a rich tomato sauce. Perfectly balanced in macros to keep you satisfied without weighing you down.

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NUTRITION

483kcal
Protein
33.1g
Fat
22.2g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (sliced lengthwise)

1 medium Red Bell Pepper (sliced)

1 cup Mushrooms (sliced)

1 cup Spinach (fresh)

1/2 cup Low-Fat Ricotta Cheese

1 large Egg

1/2 cup Tomato Sauce

2 tbsp Parmesan Cheese (grated)

2 cloves Garlic (minced)

2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips to use as lasagna noodles and arrange them on a baking tray. Drizzle with 1 tsp olive oil, sprinkle a little salt, and roast in the oven for about 10 minutes until slightly softened.

  • 3

    Meanwhile, in a skillet, heat 1 tsp olive oil over medium heat. Sauté the minced garlic until fragrant. Add sliced mushrooms and red bell pepper, cooking until they are tender, about 5 minutes. Stir in the spinach and allow it to wilt.

  • 4

    In a mixing bowl, combine the low-fat ricotta cheese with the egg. Season with a pinch of salt and any dried herbs you prefer.

  • 5

    Spread a thin layer of tomato sauce on the bottom of a baking dish. Layer the roasted zucchini slices over the sauce. Spoon over a layer of the roasted vegetable mixture, then add dollops of the ricotta mixture.

  • 6

    Repeat the layers if space allows, finishing with a layer of tomato sauce on top, and sprinkle the grated Parmesan cheese over the dish.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the dish is heated through and the cheese is set.

  • 8

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your roasted vegetable zucchini lasagna 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

A light, vibrant take on lasagna using thinly sliced zucchini as noodles layered with roasted vegetables, fresh spinach, a blend of low-fat ricotta and Parmesan, and a rich tomato sauce. Perfectly balanced in macros to keep you satisfied without weighing you down.

NUTRITION

483kcal
Protein
33.1g
Fat
22.2g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (sliced lengthwise)

1 medium Red Bell Pepper (sliced)

1 cup Mushrooms (sliced)

1 cup Spinach (fresh)

1/2 cup Low-Fat Ricotta Cheese

1 large Egg

1/2 cup Tomato Sauce

2 tbsp Parmesan Cheese (grated)

2 cloves Garlic (minced)

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips to use as lasagna noodles and arrange them on a baking tray. Drizzle with 1 tsp olive oil, sprinkle a little salt, and roast in the oven for about 10 minutes until slightly softened.

  • 3

    Meanwhile, in a skillet, heat 1 tsp olive oil over medium heat. Sauté the minced garlic until fragrant. Add sliced mushrooms and red bell pepper, cooking until they are tender, about 5 minutes. Stir in the spinach and allow it to wilt.

  • 4

    In a mixing bowl, combine the low-fat ricotta cheese with the egg. Season with a pinch of salt and any dried herbs you prefer.

  • 5

    Spread a thin layer of tomato sauce on the bottom of a baking dish. Layer the roasted zucchini slices over the sauce. Spoon over a layer of the roasted vegetable mixture, then add dollops of the ricotta mixture.

  • 6

    Repeat the layers if space allows, finishing with a layer of tomato sauce on top, and sprinkle the grated Parmesan cheese over the dish.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the dish is heated through and the cheese is set.

  • 8

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your roasted vegetable zucchini lasagna warm.