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, hearty lasagna that layers thinly sliced zucchini with a medley of roasted vegetables, a tangy marinara, and a creamy blend of low-fat ricotta and cottage cheese, all elevated with a boost of protein from firm tofu. Each bite is a burst of fresh flavors and textures making it a perfect balanced meal for any time of day.

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NUTRITION

440kcal
Protein
38.9g
Fat
15.7g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

0.5 cup chopped Red Bell Pepper (75g)

0.5 cup sliced Mushrooms (35g)

0.5 cup Marinara Sauce (125g)

100g Low-Fat Ricotta Cheese

100g Low-Fat Cottage Cheese

75g Firm Tofu

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss chopped red bell pepper and sliced mushrooms with a drizzle of olive oil, salt, and pepper. Roast them on a baking sheet for about 15 minutes until tender.

  • 4

    In a bowl, gently mix the low-fat ricotta cheese, low-fat cottage cheese, and crumbled firm tofu until well combined. Season with a pinch of salt and pepper.

  • 5

    In a baking dish, spread a thin layer of marinara sauce. Layer zucchini slices over the sauce, then add a layer of roasted vegetables followed by a layer of the cheese and tofu mixture.

  • 6

    Repeat layers ending with a final layer of zucchini topped with the remaining marinara sauce.

  • 7

    Bake in the oven for 20-25 minutes until the lasagna is heated through and the flavors meld together.

  • 8

    Let stand for a few minutes before serving to allow the dish to 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 vibrant, hearty lasagna that layers thinly sliced zucchini with a medley of roasted vegetables, a tangy marinara, and a creamy blend of low-fat ricotta and cottage cheese, all elevated with a boost of protein from firm tofu. Each bite is a burst of fresh flavors and textures making it a perfect balanced meal for any time of day.

NUTRITION

440kcal
Protein
38.9g
Fat
15.7g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

0.5 cup chopped Red Bell Pepper (75g)

0.5 cup sliced Mushrooms (35g)

0.5 cup Marinara Sauce (125g)

100g Low-Fat Ricotta Cheese

100g Low-Fat Cottage Cheese

75g Firm Tofu

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss chopped red bell pepper and sliced mushrooms with a drizzle of olive oil, salt, and pepper. Roast them on a baking sheet for about 15 minutes until tender.

  • 4

    In a bowl, gently mix the low-fat ricotta cheese, low-fat cottage cheese, and crumbled firm tofu until well combined. Season with a pinch of salt and pepper.

  • 5

    In a baking dish, spread a thin layer of marinara sauce. Layer zucchini slices over the sauce, then add a layer of roasted vegetables followed by a layer of the cheese and tofu mixture.

  • 6

    Repeat layers ending with a final layer of zucchini topped with the remaining marinara sauce.

  • 7

    Bake in the oven for 20-25 minutes until the lasagna is heated through and the flavors meld together.

  • 8

    Let stand for a few minutes before serving to allow the dish to set.