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 vibrant twist on traditional lasagna with layers of thinly sliced zucchini, roasted vegetables, and a creamy part-skim ricotta cheese, accented by a tangy marinara sauce and lean grilled chicken breast for an extra protein boost. Each bite delivers a delicious mix of textures and flavors that are wholesome and satisfying.

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NUTRITION

576kcal
Protein
51.5g
Fat
22.8g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

1 large zucchini (240g)

1/2 cup roasted eggplant (100g)

1/2 cup roasted red bell pepper (75g)

1 cup cooked spinach (180g)

1/2 cup part-skim ricotta cheese (125g)

1/2 cup marinara sauce (125g)

3 oz grilled chicken breast (85g)

1 tsp olive oil (5g)

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PREPARATION

  • 1

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

  • 2

    Arrange eggplant and red bell pepper slices on a baking sheet, drizzle with a little olive oil, and roast in the oven for 15-20 minutes until tender.

  • 3

    While the vegetables roast, lightly season the zucchini slices and quickly grill or pan-sear them for 2-3 minutes per side to soften slightly.

  • 4

    In a baking dish, spread a thin layer of marinara sauce. Layer with zucchini slices, then add a mix of roasted eggplant, red bell pepper, and cooked spinach.

  • 5

    Scatter dollops of part-skim ricotta cheese and arrange the sliced grilled chicken breast evenly over the vegetables.

  • 6

    Drizzle with the remaining marinara sauce and finish with a light drizzle of olive oil.

  • 7

    (Optional) Place in the oven for 5-7 minutes to meld the flavors, or enjoy as is for a fresher taste.

  • 8

    Serve warm and savor each layer of vibrant vegetables, creamy cheese, and lean protein.

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 vibrant twist on traditional lasagna with layers of thinly sliced zucchini, roasted vegetables, and a creamy part-skim ricotta cheese, accented by a tangy marinara sauce and lean grilled chicken breast for an extra protein boost. Each bite delivers a delicious mix of textures and flavors that are wholesome and satisfying.

NUTRITION

576kcal
Protein
51.5g
Fat
22.8g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

1 large zucchini (240g)

1/2 cup roasted eggplant (100g)

1/2 cup roasted red bell pepper (75g)

1 cup cooked spinach (180g)

1/2 cup part-skim ricotta cheese (125g)

1/2 cup marinara sauce (125g)

3 oz grilled chicken breast (85g)

1 tsp olive oil (5g)

PREPARATION

  • 1

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

  • 2

    Arrange eggplant and red bell pepper slices on a baking sheet, drizzle with a little olive oil, and roast in the oven for 15-20 minutes until tender.

  • 3

    While the vegetables roast, lightly season the zucchini slices and quickly grill or pan-sear them for 2-3 minutes per side to soften slightly.

  • 4

    In a baking dish, spread a thin layer of marinara sauce. Layer with zucchini slices, then add a mix of roasted eggplant, red bell pepper, and cooked spinach.

  • 5

    Scatter dollops of part-skim ricotta cheese and arrange the sliced grilled chicken breast evenly over the vegetables.

  • 6

    Drizzle with the remaining marinara sauce and finish with a light drizzle of olive oil.

  • 7

    (Optional) Place in the oven for 5-7 minutes to meld the flavors, or enjoy as is for a fresher taste.

  • 8

    Serve warm and savor each layer of vibrant vegetables, creamy cheese, and lean protein.