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 hearty and colorful take on lasagna featuring thinly sliced zucchini as the noodle substitute, layered with a medley of roasted vegetables, a rich tomato sauce, creamy ricotta, tangy mozzarella, protein-packed lentils, and a boost of egg white for extra lift. This dish delivers a vibrant medley of flavors and textures, making it a wholesome option for dinner while fitting perfectly into your macro and calorie goals.

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NUTRITION

537kcal
Protein
39.6g
Fat
19.4g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (196g)

1 cup Mixed Roasted Vegetables (approx. 150g)

1/2 cup Tomato Sauce (122g)

1/3 cup Part-Skim Ricotta Cheese (80g)

1/3 cup Low-Fat Mozzarella Cheese (37g)

2/3 cup Cooked Lentils (133g)

1 large Egg White (33g)

Salt & Pepper, to taste

Italian Herbs, to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or knife to create lasagna noodles. Season lightly with salt, pepper, and a pinch of Italian herbs.

  • 3

    Prepare the mixed vegetables by tossing diced eggplant, red bell pepper, and spinach with a drizzle of olive oil, salt, and pepper, then roast them on a baking sheet at 375°F for about 15 minutes or until tender.

  • 4

    In a bowl, combine the part-skim ricotta cheese with the egg white to create a slightly lighter cheese mixture. Stir in a pinch of salt and Italian herbs.

  • 5

    Begin assembling the lasagna by layering zucchini slices at the bottom of the dish. Spread a thin layer of tomato sauce over the zucchini, then add a mix of roasted vegetables and a sprinkle of cooked lentils.

  • 6

    Layer half of the ricotta mixture over the vegetables, followed by a light sprinkle of low-fat mozzarella.

  • 7

    Repeat the layers: zucchini, tomato sauce, remaining roasted vegetables, lentils, ricotta mixture, and top with the remaining mozzarella.

  • 8

    Bake the assembled lasagna in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden.

  • 9

    Remove from the oven and let it cool for a few minutes before serving. Garnish with extra Italian herbs if desired.

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 hearty and colorful take on lasagna featuring thinly sliced zucchini as the noodle substitute, layered with a medley of roasted vegetables, a rich tomato sauce, creamy ricotta, tangy mozzarella, protein-packed lentils, and a boost of egg white for extra lift. This dish delivers a vibrant medley of flavors and textures, making it a wholesome option for dinner while fitting perfectly into your macro and calorie goals.

NUTRITION

537kcal
Protein
39.6g
Fat
19.4g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (196g)

1 cup Mixed Roasted Vegetables (approx. 150g)

1/2 cup Tomato Sauce (122g)

1/3 cup Part-Skim Ricotta Cheese (80g)

1/3 cup Low-Fat Mozzarella Cheese (37g)

2/3 cup Cooked Lentils (133g)

1 large Egg White (33g)

Salt & Pepper, to taste

Italian Herbs, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or knife to create lasagna noodles. Season lightly with salt, pepper, and a pinch of Italian herbs.

  • 3

    Prepare the mixed vegetables by tossing diced eggplant, red bell pepper, and spinach with a drizzle of olive oil, salt, and pepper, then roast them on a baking sheet at 375°F for about 15 minutes or until tender.

  • 4

    In a bowl, combine the part-skim ricotta cheese with the egg white to create a slightly lighter cheese mixture. Stir in a pinch of salt and Italian herbs.

  • 5

    Begin assembling the lasagna by layering zucchini slices at the bottom of the dish. Spread a thin layer of tomato sauce over the zucchini, then add a mix of roasted vegetables and a sprinkle of cooked lentils.

  • 6

    Layer half of the ricotta mixture over the vegetables, followed by a light sprinkle of low-fat mozzarella.

  • 7

    Repeat the layers: zucchini, tomato sauce, remaining roasted vegetables, lentils, ricotta mixture, and top with the remaining mozzarella.

  • 8

    Bake the assembled lasagna in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden.

  • 9

    Remove from the oven and let it cool for a few minutes before serving. Garnish with extra Italian herbs if desired.