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

Delight in a vibrant twist on traditional lasagna using thinly sliced zucchini layers filled with a medley of roasted vegetables, light eggs, and a touch of low-fat cottage cheese. This dish offers a burst of summer flavors with roasted bell peppers, mushrooms, spinach, and a robust marinara sauce, all harmonized with garlic and onion. Its mix of textures and refreshing flavors make it a satisfying and nutritious option for a wholesome meal.

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NUTRITION

571kcal
Protein
39.1g
Fat
27.2g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (400g)

1 medium Red Bell Pepper (150g)

1 cup Mushrooms (70g)

1 cup Spinach (30g)

1/2 cup Marinara Sauce (125g)

1/3 cup Low-Fat Cottage Cheese (80g)

3 large Eggs

1 teaspoon Olive Oil

1/4 medium Onion (25g)

1 clove Garlic

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

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

  • 3

    Chop the bell pepper, mushrooms, spinach, onion, and garlic.

  • 4

    Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened and fragrant.

  • 5

    Add the bell pepper and mushrooms to the pan and cook for about 4-5 minutes until they begin to soften.

  • 6

    Stir in the spinach and cook until just wilted. Remove from heat.

  • 7

    In a mixing bowl, whisk the eggs and fold in the low-fat cottage cheese to create a light, protein-packed filling.

  • 8

    In a baking dish, spread a thin layer of marinara sauce on the bottom.

  • 9

    Layer zucchini slices over the sauce, then add a layer of the roasted vegetables, and spoon the egg and cottage cheese mixture over the vegetables.

  • 10

    Repeat layers, finishing with a top layer of zucchini slices and a drizzle of the remaining marinara sauce.

  • 11

    Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the top is set and slightly golden.

  • 12

    Let the lasagna cool for a few minutes 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

Delight in a vibrant twist on traditional lasagna using thinly sliced zucchini layers filled with a medley of roasted vegetables, light eggs, and a touch of low-fat cottage cheese. This dish offers a burst of summer flavors with roasted bell peppers, mushrooms, spinach, and a robust marinara sauce, all harmonized with garlic and onion. Its mix of textures and refreshing flavors make it a satisfying and nutritious option for a wholesome meal.

NUTRITION

571kcal
Protein
39.1g
Fat
27.2g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (400g)

1 medium Red Bell Pepper (150g)

1 cup Mushrooms (70g)

1 cup Spinach (30g)

1/2 cup Marinara Sauce (125g)

1/3 cup Low-Fat Cottage Cheese (80g)

3 large Eggs

1 teaspoon Olive Oil

1/4 medium Onion (25g)

1 clove Garlic

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

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

  • 3

    Chop the bell pepper, mushrooms, spinach, onion, and garlic.

  • 4

    Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened and fragrant.

  • 5

    Add the bell pepper and mushrooms to the pan and cook for about 4-5 minutes until they begin to soften.

  • 6

    Stir in the spinach and cook until just wilted. Remove from heat.

  • 7

    In a mixing bowl, whisk the eggs and fold in the low-fat cottage cheese to create a light, protein-packed filling.

  • 8

    In a baking dish, spread a thin layer of marinara sauce on the bottom.

  • 9

    Layer zucchini slices over the sauce, then add a layer of the roasted vegetables, and spoon the egg and cottage cheese mixture over the vegetables.

  • 10

    Repeat layers, finishing with a top layer of zucchini slices and a drizzle of the remaining marinara sauce.

  • 11

    Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the top is set and slightly golden.

  • 12

    Let the lasagna cool for a few minutes before serving.