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 classic lasagna using thinly sliced zucchini as noodles layered with a creamy low-fat ricotta and spinach mixture, vibrant roasted red bell pepper, and a tangy marinara sauce. Baked to perfection, this dish offers a delightful blend of textures and flavors in every bite.

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NUTRITION

433kcal
Protein
28.7g
Fat
23g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1/2 cup Low-Fat Ricotta Cheese (124g)

1 cup Spinach (30g)

1/2 cup Marinara Sauce (125g)

2 large Eggs (100g total)

2 tbsp Grated Parmesan Cheese (10g)

1/2 medium Red Bell Pepper (60g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

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

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife to create the 'noodles'.

  • 3

    Place the zucchini slices on a baking sheet, drizzle with olive oil, and season lightly. Roast in the oven for about 8-10 minutes until slightly tender.

  • 4

    Meanwhile, in a bowl, combine the low-fat ricotta cheese, spinach, and eggs. Stir in half of the grated Parmesan cheese for extra flavor.

  • 5

    Thinly slice the red bell pepper and set aside.

  • 6

    In a baking dish, start layering by placing a single layer of roasted zucchini at the bottom. Spread a thin layer of marinara sauce over the zucchini, add a layer of the ricotta mixture, and scatter a few slices of red bell pepper.

  • 7

    Repeat the layers until all ingredients are used, finishing with a top layer of zucchini and a drizzle of the remaining marinara sauce. Sprinkle the remaining Parmesan cheese on top.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the dish is heated through and the top is slightly golden.

  • 9

    Allow the lasagna to cool for a few minutes before serving to let it set.

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 classic lasagna using thinly sliced zucchini as noodles layered with a creamy low-fat ricotta and spinach mixture, vibrant roasted red bell pepper, and a tangy marinara sauce. Baked to perfection, this dish offers a delightful blend of textures and flavors in every bite.

NUTRITION

433kcal
Protein
28.7g
Fat
23g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1/2 cup Low-Fat Ricotta Cheese (124g)

1 cup Spinach (30g)

1/2 cup Marinara Sauce (125g)

2 large Eggs (100g total)

2 tbsp Grated Parmesan Cheese (10g)

1/2 medium Red Bell Pepper (60g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife to create the 'noodles'.

  • 3

    Place the zucchini slices on a baking sheet, drizzle with olive oil, and season lightly. Roast in the oven for about 8-10 minutes until slightly tender.

  • 4

    Meanwhile, in a bowl, combine the low-fat ricotta cheese, spinach, and eggs. Stir in half of the grated Parmesan cheese for extra flavor.

  • 5

    Thinly slice the red bell pepper and set aside.

  • 6

    In a baking dish, start layering by placing a single layer of roasted zucchini at the bottom. Spread a thin layer of marinara sauce over the zucchini, add a layer of the ricotta mixture, and scatter a few slices of red bell pepper.

  • 7

    Repeat the layers until all ingredients are used, finishing with a top layer of zucchini and a drizzle of the remaining marinara sauce. Sprinkle the remaining Parmesan cheese on top.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the dish is heated through and the top is slightly golden.

  • 9

    Allow the lasagna to cool for a few minutes before serving to let it set.