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 that layers thinly sliced zucchini with a medley of roasted vegetables and a creamy blend of part-skim ricotta and low-fat mozzarella, all smothered in a vibrant marinara sauce. This dish offers a harmonious blend of textures and flavors, making it perfect for a nutritious dinner that supports your protein goals and calorie targets.

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NUTRITION

444kcal
Protein
31.1g
Fat
13.1g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup chopped Eggplant (80g)

1/2 cup sliced Mushrooms (36g)

1 cup raw Spinach (30g)

3/4 cup Part-Skim Ricotta Cheese (186g)

1/3 cup Low-Fat Shredded Mozzarella Cheese (38g)

1/2 cup Marinara Sauce (125g)

Olive Oil Spray

Salt & Pepper to taste

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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. Lightly spray a baking sheet with olive oil.

  • 3

    Arrange the zucchini slices in a single layer on the baking sheet. Roast in the preheated oven for 8-10 minutes until they begin to soften.

  • 4

    While the zucchini roasts, chop the red bell pepper, eggplant, and mushrooms. Toss them with a light spray of olive oil, salt, and pepper.

  • 5

    Spread the chopped vegetables on another baking sheet and roast in the oven for about 12-15 minutes until tender.

  • 6

    In a small baking dish, layer the roasted zucchini slices at the bottom. Spread a thin layer of marinara sauce over the zucchini, then sprinkle a layer of the roasted vegetables and fresh spinach.

  • 7

    Dollop and evenly spread the part-skim ricotta over the vegetable layer. Sprinkle the low-fat mozzarella evenly on top.

  • 8

    Return the dish to the oven and bake for another 10 minutes, or until the cheese is nicely melted and slightly golden.

  • 9

    Remove from the oven and allow it to cool for a couple of 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

A light yet satisfying lasagna that layers thinly sliced zucchini with a medley of roasted vegetables and a creamy blend of part-skim ricotta and low-fat mozzarella, all smothered in a vibrant marinara sauce. This dish offers a harmonious blend of textures and flavors, making it perfect for a nutritious dinner that supports your protein goals and calorie targets.

NUTRITION

444kcal
Protein
31.1g
Fat
13.1g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup chopped Eggplant (80g)

1/2 cup sliced Mushrooms (36g)

1 cup raw Spinach (30g)

3/4 cup Part-Skim Ricotta Cheese (186g)

1/3 cup Low-Fat Shredded Mozzarella Cheese (38g)

1/2 cup Marinara Sauce (125g)

Olive Oil Spray

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles. Lightly spray a baking sheet with olive oil.

  • 3

    Arrange the zucchini slices in a single layer on the baking sheet. Roast in the preheated oven for 8-10 minutes until they begin to soften.

  • 4

    While the zucchini roasts, chop the red bell pepper, eggplant, and mushrooms. Toss them with a light spray of olive oil, salt, and pepper.

  • 5

    Spread the chopped vegetables on another baking sheet and roast in the oven for about 12-15 minutes until tender.

  • 6

    In a small baking dish, layer the roasted zucchini slices at the bottom. Spread a thin layer of marinara sauce over the zucchini, then sprinkle a layer of the roasted vegetables and fresh spinach.

  • 7

    Dollop and evenly spread the part-skim ricotta over the vegetable layer. Sprinkle the low-fat mozzarella evenly on top.

  • 8

    Return the dish to the oven and bake for another 10 minutes, or until the cheese is nicely melted and slightly golden.

  • 9

    Remove from the oven and allow it to cool for a couple of minutes before serving.