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 delightful twist on traditional lasagna using thinly sliced zucchini in place of pasta, layered with a vibrant mix of roasted vegetables, creamy part-skim ricotta, hearty lentils, and a rich marinara sauce. This dish is satisfying, fresh, and perfect for a balanced dinner that nourishes both your body and your taste buds.

Try 7 days free, then $12.99 / mo.

NUTRITION

495kcal
Protein
34.6g
Fat
14.5g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (196g)

1/2 cup part-skim Ricotta Cheese (124g)

1/2 cup Marinara Sauce (125g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup sliced Mushrooms (36g)

1 cup Fresh Spinach (30g)

3/4 cup Cooked Lentils (150g)

2 cloves Minced Garlic

2 teaspoons Olive Oil

1 teaspoon Dried Italian Herbs

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    On a baking sheet, toss diced red bell pepper, sliced mushrooms, and minced garlic with olive oil and dried Italian herbs.

  • 4

    Roast the vegetables in the oven for about 15 minutes until they are tender.

  • 5

    In a bowl, gently mix the part-skim ricotta cheese with the cooked lentils and a handful of fresh spinach.

  • 6

    In a baking dish, begin layering by placing a layer of zucchini slices as the base.

  • 7

    Spread a thin layer of marinara sauce over the zucchini, then add a layer of roasted vegetables followed by a layer of the ricotta-lentil mixture.

  • 8

    Repeat the layering process until all ingredients are used, finishing with a light spread of marinara sauce on top.

  • 9

    Bake the assembled dish for an additional 10-15 minutes to meld the flavors.

  • 10

    Remove from the oven and let cool slightly 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 delightful twist on traditional lasagna using thinly sliced zucchini in place of pasta, layered with a vibrant mix of roasted vegetables, creamy part-skim ricotta, hearty lentils, and a rich marinara sauce. This dish is satisfying, fresh, and perfect for a balanced dinner that nourishes both your body and your taste buds.

NUTRITION

495kcal
Protein
34.6g
Fat
14.5g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (196g)

1/2 cup part-skim Ricotta Cheese (124g)

1/2 cup Marinara Sauce (125g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup sliced Mushrooms (36g)

1 cup Fresh Spinach (30g)

3/4 cup Cooked Lentils (150g)

2 cloves Minced Garlic

2 teaspoons Olive Oil

1 teaspoon Dried Italian Herbs

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    On a baking sheet, toss diced red bell pepper, sliced mushrooms, and minced garlic with olive oil and dried Italian herbs.

  • 4

    Roast the vegetables in the oven for about 15 minutes until they are tender.

  • 5

    In a bowl, gently mix the part-skim ricotta cheese with the cooked lentils and a handful of fresh spinach.

  • 6

    In a baking dish, begin layering by placing a layer of zucchini slices as the base.

  • 7

    Spread a thin layer of marinara sauce over the zucchini, then add a layer of roasted vegetables followed by a layer of the ricotta-lentil mixture.

  • 8

    Repeat the layering process until all ingredients are used, finishing with a light spread of marinara sauce on top.

  • 9

    Bake the assembled dish for an additional 10-15 minutes to meld the flavors.

  • 10

    Remove from the oven and let cool slightly before serving.