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 fresh twist on traditional lasagna with layers of thinly sliced zucchini, an assortment of roasted vegetables, and a blend of low-fat cottage and mozzarella cheeses, all accented with a rich marinara sauce and a scrambled egg for an extra protein boost. This dish offers a satisfying, light, and flavorful meal perfect for a wholesome dinner.

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NUTRITION

380kcal
Protein
32.1g
Fat
16.1g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1/2 cup roasted Eggplant cubes (82g)

1/2 cup Marinara Sauce (125g)

1/2 cup Low-Fat Cottage Cheese (113g)

1/4 cup shredded Low-Fat Mozzarella Cheese (28g)

1 teaspoon Olive Oil (4.5g)

1 large Egg (50g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Using a mandoline or sharp knife, slice the zucchini lengthwise into thin strips to serve as the lasagna noodles.

  • 3

    Chop the red bell pepper into bite-size pieces. Cube the eggplant and toss with a teaspoon of olive oil, salt, and pepper before roasting on a baking sheet for about 15 minutes.

  • 4

    Meanwhile, lightly scramble the egg in a non-stick pan and set aside.

  • 5

    In a small baking dish, start assembling the lasagna by layering zucchini strips as the base, then add a layer of roasted eggplant and red bell pepper.

  • 6

    Spread a thin layer of marinara sauce over the vegetables, then dollop the low-fat cottage cheese evenly on top.

  • 7

    Sprinkle the shredded low-fat mozzarella cheese and add the scrambled egg over the layer.

  • 8

    Repeat the layers if your dish size allows, finishing with a layer of cheese on top.

  • 9

    Bake the assembled lasagna in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

  • 10

    Remove from the oven and let it 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

Enjoy a fresh twist on traditional lasagna with layers of thinly sliced zucchini, an assortment of roasted vegetables, and a blend of low-fat cottage and mozzarella cheeses, all accented with a rich marinara sauce and a scrambled egg for an extra protein boost. This dish offers a satisfying, light, and flavorful meal perfect for a wholesome dinner.

NUTRITION

380kcal
Protein
32.1g
Fat
16.1g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1/2 cup roasted Eggplant cubes (82g)

1/2 cup Marinara Sauce (125g)

1/2 cup Low-Fat Cottage Cheese (113g)

1/4 cup shredded Low-Fat Mozzarella Cheese (28g)

1 teaspoon Olive Oil (4.5g)

1 large Egg (50g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Using a mandoline or sharp knife, slice the zucchini lengthwise into thin strips to serve as the lasagna noodles.

  • 3

    Chop the red bell pepper into bite-size pieces. Cube the eggplant and toss with a teaspoon of olive oil, salt, and pepper before roasting on a baking sheet for about 15 minutes.

  • 4

    Meanwhile, lightly scramble the egg in a non-stick pan and set aside.

  • 5

    In a small baking dish, start assembling the lasagna by layering zucchini strips as the base, then add a layer of roasted eggplant and red bell pepper.

  • 6

    Spread a thin layer of marinara sauce over the vegetables, then dollop the low-fat cottage cheese evenly on top.

  • 7

    Sprinkle the shredded low-fat mozzarella cheese and add the scrambled egg over the layer.

  • 8

    Repeat the layers if your dish size allows, finishing with a layer of cheese on top.

  • 9

    Bake the assembled lasagna in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

  • 10

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