Roasted Vegetable Zucchini Noodle Lasagna

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Vegetable Zucchini Noodle Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Noodle Lasagna

A vibrant and nourishing twist on traditional lasagna, featuring layers of roasted vegetables, zucchini noodles, and a luscious blend of ricotta and mozzarella cheese, enriched with a whole egg for added protein. Enjoy a medley of textures and flavors in this hearty, satisfying meal that's perfect any time of day.

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NUTRITION

539kcal
Protein
38.4g
Fat
26.4g
Carbs
46.0g

SERVINGS

1 serving

INGREDIENTS

200g Zucchini (spiralized)

1 medium Red Bell Pepper (approx. 120g)

1/2 medium Eggplant (approx. 100g)

100g Mushrooms

1 cup Tomato Sauce

1/2 cup Part-Skim Ricotta Cheese

1/3 cup Part-Skim Mozzarella Cheese

1 large Egg

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper, eggplant, and mushrooms into bite-sized pieces. Toss them with a little olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20-25 minutes until tender and slightly charred.

  • 4

    Meanwhile, spiralize the zucchini to create noodles. Lightly season with salt.

  • 5

    In a small bowl, mix the ricotta cheese with the egg until well combined.

  • 6

    In an ovenproof dish, start layering: begin with a thin layer of tomato sauce, add a layer of zucchini noodles, then spread a portion of the ricotta mixture, sprinkle some roasted vegetables, and finish with a light sprinkle of mozzarella.

  • 7

    Repeat the layers until all ingredients are used, finishing with a top layer of tomato sauce and mozzarella cheese.

  • 8

    Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.

  • 9

    Remove from the oven and let it rest for a few minutes before serving.

Roasted Vegetable Zucchini Noodle Lasagna

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Vegetable Zucchini Noodle Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Noodle Lasagna

A vibrant and nourishing twist on traditional lasagna, featuring layers of roasted vegetables, zucchini noodles, and a luscious blend of ricotta and mozzarella cheese, enriched with a whole egg for added protein. Enjoy a medley of textures and flavors in this hearty, satisfying meal that's perfect any time of day.

NUTRITION

539kcal
Protein
38.4g
Fat
26.4g
Carbs
46.0g

SERVINGS

1 serving

INGREDIENTS

200g Zucchini (spiralized)

1 medium Red Bell Pepper (approx. 120g)

1/2 medium Eggplant (approx. 100g)

100g Mushrooms

1 cup Tomato Sauce

1/2 cup Part-Skim Ricotta Cheese

1/3 cup Part-Skim Mozzarella Cheese

1 large Egg

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper, eggplant, and mushrooms into bite-sized pieces. Toss them with a little olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20-25 minutes until tender and slightly charred.

  • 4

    Meanwhile, spiralize the zucchini to create noodles. Lightly season with salt.

  • 5

    In a small bowl, mix the ricotta cheese with the egg until well combined.

  • 6

    In an ovenproof dish, start layering: begin with a thin layer of tomato sauce, add a layer of zucchini noodles, then spread a portion of the ricotta mixture, sprinkle some roasted vegetables, and finish with a light sprinkle of mozzarella.

  • 7

    Repeat the layers until all ingredients are used, finishing with a top layer of tomato sauce and mozzarella cheese.

  • 8

    Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.

  • 9

    Remove from the oven and let it rest for a few minutes before serving.