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

A light yet satisfying lasagna made by layering thin slices of zucchini with roasted red bell pepper, tangy tomato sauce, fresh spinach, and a blend of low-fat cottage cheese and part-skim mozzarella, finished with a hint of garlic and olive oil, and complemented by a touch of lean grilled chicken for an extra protein boost.

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NUTRITION

388kcal
Protein
37.5g
Fat
14.6g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1/2 cup Tomato Sauce (124g)

1 cup Spinach (30g)

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

1/3 cup shredded Part-Skim Mozzarella (40g)

1 teaspoon Olive Oil (4.5g)

1 ounce Grilled Chicken Breast (28g)

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles.

  • 3

    Thinly slice the red bell pepper and toss with olive oil and minced garlic. Roast in the oven for about 10-12 minutes until tender.

  • 4

    In a small saucepan, warm the tomato sauce over low heat and add a pinch of salt and pepper to taste.

  • 5

    Lay a base layer of zucchini slices on a baking dish, spread a thin layer of tomato sauce over them, and add a layer of roasted red bell pepper, a few fresh spinach leaves, and dollops of cottage cheese.

  • 6

    Sprinkle a portion of shredded mozzarella over the top and add sliced grilled chicken breast to boost the protein.

  • 7

    Repeat the layering process until all ingredients are incorporated, finishing with a light cheese layer on top.

  • 8

    Place the baking dish in the oven and bake for 15-20 minutes until the cheese is melted and the vegetables are fully tender.

  • 9

    Remove from oven, let cool slightly, then serve immediately.

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

A light yet satisfying lasagna made by layering thin slices of zucchini with roasted red bell pepper, tangy tomato sauce, fresh spinach, and a blend of low-fat cottage cheese and part-skim mozzarella, finished with a hint of garlic and olive oil, and complemented by a touch of lean grilled chicken for an extra protein boost.

NUTRITION

388kcal
Protein
37.5g
Fat
14.6g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1/2 cup Tomato Sauce (124g)

1 cup Spinach (30g)

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

1/3 cup shredded Part-Skim Mozzarella (40g)

1 teaspoon Olive Oil (4.5g)

1 ounce Grilled Chicken Breast (28g)

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles.

  • 3

    Thinly slice the red bell pepper and toss with olive oil and minced garlic. Roast in the oven for about 10-12 minutes until tender.

  • 4

    In a small saucepan, warm the tomato sauce over low heat and add a pinch of salt and pepper to taste.

  • 5

    Lay a base layer of zucchini slices on a baking dish, spread a thin layer of tomato sauce over them, and add a layer of roasted red bell pepper, a few fresh spinach leaves, and dollops of cottage cheese.

  • 6

    Sprinkle a portion of shredded mozzarella over the top and add sliced grilled chicken breast to boost the protein.

  • 7

    Repeat the layering process until all ingredients are incorporated, finishing with a light cheese layer on top.

  • 8

    Place the baking dish in the oven and bake for 15-20 minutes until the cheese is melted and the vegetables are fully tender.

  • 9

    Remove from oven, let cool slightly, then serve immediately.