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 traditional lasagna with thinly sliced zucchini layered with roasted red bell pepper, mushrooms, a rich tomato marinara, and a creamy blend of part-skim ricotta and mozzarella cheeses. This dish offers a hearty flavor burst with a balance of textures and a satisfying finish, perfect for a wholesome meal any time of day.

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NUTRITION

521kcal
Protein
33.4g
Fat
28.9g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 cup sliced Mushrooms (72g)

1/2 cup Marinara Sauce (125g)

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

1/2 cup Shredded Part-Skim Mozzarella Cheese (56g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles.

  • 3

    Chop the red bell pepper into strips and slice the mushrooms.

  • 4

    Place the zucchini slices, bell pepper strips, and mushrooms on a baking sheet. Drizzle lightly with olive oil if desired and season with salt and pepper.

  • 5

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.

  • 6

    While the vegetables are roasting, warm the marinara sauce in a small saucepan over medium heat.

  • 7

    In a small bowl, mix the ricotta cheese with a pinch of salt and pepper for added flavor.

  • 8

    To assemble the lasagna, lay a layer of zucchini slices on a baking dish, spread a thin layer of marinara sauce over them, dollop a layer of ricotta, and sprinkle some roasted bell peppers and mushrooms. Repeat the layers until all ingredients are used, finishing with a top layer of marinara and a generous sprinkle of shredded mozzarella.

  • 9

    Return the assembled dish to the oven and bake for an additional 8-10 minutes, or until the mozzarella melts and turns slightly golden.

  • 10

    Remove from oven, allow to cool slightly, 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 traditional lasagna with thinly sliced zucchini layered with roasted red bell pepper, mushrooms, a rich tomato marinara, and a creamy blend of part-skim ricotta and mozzarella cheeses. This dish offers a hearty flavor burst with a balance of textures and a satisfying finish, perfect for a wholesome meal any time of day.

NUTRITION

521kcal
Protein
33.4g
Fat
28.9g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 cup sliced Mushrooms (72g)

1/2 cup Marinara Sauce (125g)

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

1/2 cup Shredded Part-Skim Mozzarella Cheese (56g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles.

  • 3

    Chop the red bell pepper into strips and slice the mushrooms.

  • 4

    Place the zucchini slices, bell pepper strips, and mushrooms on a baking sheet. Drizzle lightly with olive oil if desired and season with salt and pepper.

  • 5

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.

  • 6

    While the vegetables are roasting, warm the marinara sauce in a small saucepan over medium heat.

  • 7

    In a small bowl, mix the ricotta cheese with a pinch of salt and pepper for added flavor.

  • 8

    To assemble the lasagna, lay a layer of zucchini slices on a baking dish, spread a thin layer of marinara sauce over them, dollop a layer of ricotta, and sprinkle some roasted bell peppers and mushrooms. Repeat the layers until all ingredients are used, finishing with a top layer of marinara and a generous sprinkle of shredded mozzarella.

  • 9

    Return the assembled dish to the oven and bake for an additional 8-10 minutes, or until the mozzarella melts and turns slightly golden.

  • 10

    Remove from oven, allow to cool slightly, and serve warm.