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

Savor a vibrant twist on classic lasagna with thinly sliced zucchini layers, a hearty blend of roasted mixed vegetables, creamy part-skim ricotta, and protein-packed firm tofu. Topped with a light drizzle of marinara and a sprinkle of Parmesan, this dish is designed to delight the palate while supporting balanced nutrition.

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NUTRITION

508kcal
Protein
34.2g
Fat
22g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (approx 400g total)

1 cup Roasted Mixed Vegetables (150g)

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

150g Firm Tofu

1/2 cup Marinara Sauce (130g)

1 tbsp Grated Parmesan Cheese (5g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic

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PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles.

  • 2

    Toss the mixed vegetables and minced garlic with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, drain and crumble the firm tofu into a bowl. Mix the tofu with the part-skim ricotta cheese to create a creamy layer, and season lightly with salt and pepper.

  • 4

    On a baking dish, lay out a layer of zucchini slices. Spread a thin layer of marinara sauce over the zucchini, then add a layer of the tofu and ricotta mixture followed by a layer of roasted vegetables. Repeat the layers, finishing with zucchini slices on top.

  • 5

    Sprinkle grated Parmesan cheese over the final layer and cover the dish with foil.

  • 6

    Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes to lightly brown the top.

  • 7

    Remove from oven, let stand for 5 minutes, then slice and serve.

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

Savor a vibrant twist on classic lasagna with thinly sliced zucchini layers, a hearty blend of roasted mixed vegetables, creamy part-skim ricotta, and protein-packed firm tofu. Topped with a light drizzle of marinara and a sprinkle of Parmesan, this dish is designed to delight the palate while supporting balanced nutrition.

NUTRITION

508kcal
Protein
34.2g
Fat
22g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (approx 400g total)

1 cup Roasted Mixed Vegetables (150g)

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

150g Firm Tofu

1/2 cup Marinara Sauce (130g)

1 tbsp Grated Parmesan Cheese (5g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic

PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles.

  • 2

    Toss the mixed vegetables and minced garlic with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, drain and crumble the firm tofu into a bowl. Mix the tofu with the part-skim ricotta cheese to create a creamy layer, and season lightly with salt and pepper.

  • 4

    On a baking dish, lay out a layer of zucchini slices. Spread a thin layer of marinara sauce over the zucchini, then add a layer of the tofu and ricotta mixture followed by a layer of roasted vegetables. Repeat the layers, finishing with zucchini slices on top.

  • 5

    Sprinkle grated Parmesan cheese over the final layer and cover the dish with foil.

  • 6

    Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes to lightly brown the top.

  • 7

    Remove from oven, let stand for 5 minutes, then slice and serve.