Fresh Zucchini Ricotta Lasagna with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Zucchini Ricotta Lasagna with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Ricotta Lasagna with Roasted Vegetables

A light and innovative take on lasagna where thin zucchini slices replace traditional pasta, layered with creamy ricotta, vibrant roasted bell peppers, tender eggplant, juicy tomatoes, and fresh spinach. This dish is finished with a whole egg for extra binding and protein, all delicately drizzled with olive oil and accented with basil and seasonings for a harmonious, satisfying meal.

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NUTRITION

539kcal
Protein
34.2g
Fat
28.6g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (~196g)

0.75 cup Part-Skim Ricotta Cheese (~170g)

0.5 medium Roasted Bell Pepper (~75g)

100g Roasted Eggplant

1 medium Tomato (~123g)

1 cup Baby Spinach (~30g)

1 Large Egg

1 teaspoon Olive Oil

Fresh Basil & Seasonings to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the zucchini lengthwise into thin strips to mimic lasagna noodles.

  • 2

    Lightly roast the zucchini slices and eggplant in a drizzle of olive oil with salt and pepper for about 8-10 minutes until tender.

  • 3

    In a small bowl, mix the part-skim ricotta with the whole egg and a pinch of salt and pepper. Stir in chopped fresh basil.

  • 4

    Layer a baking dish with a single layer of zucchini slices, then spread a thin layer of the ricotta mixture.

  • 5

    Add a layer of roasted eggplant, followed by slices of roasted bell pepper, tomato, and a sprinkle of baby spinach.

  • 6

    Repeat the layers until all ingredients are used, finishing with a layer of ricotta.

  • 7

    Drizzle the top with a small amount of olive oil and garnish with extra basil. Bake in the preheated oven for 15 minutes to meld flavors.

  • 8

    Remove from the oven and let stand for 5 minutes before serving.

Fresh Zucchini Ricotta Lasagna with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Zucchini Ricotta Lasagna with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Ricotta Lasagna with Roasted Vegetables

A light and innovative take on lasagna where thin zucchini slices replace traditional pasta, layered with creamy ricotta, vibrant roasted bell peppers, tender eggplant, juicy tomatoes, and fresh spinach. This dish is finished with a whole egg for extra binding and protein, all delicately drizzled with olive oil and accented with basil and seasonings for a harmonious, satisfying meal.

NUTRITION

539kcal
Protein
34.2g
Fat
28.6g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (~196g)

0.75 cup Part-Skim Ricotta Cheese (~170g)

0.5 medium Roasted Bell Pepper (~75g)

100g Roasted Eggplant

1 medium Tomato (~123g)

1 cup Baby Spinach (~30g)

1 Large Egg

1 teaspoon Olive Oil

Fresh Basil & Seasonings to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the zucchini lengthwise into thin strips to mimic lasagna noodles.

  • 2

    Lightly roast the zucchini slices and eggplant in a drizzle of olive oil with salt and pepper for about 8-10 minutes until tender.

  • 3

    In a small bowl, mix the part-skim ricotta with the whole egg and a pinch of salt and pepper. Stir in chopped fresh basil.

  • 4

    Layer a baking dish with a single layer of zucchini slices, then spread a thin layer of the ricotta mixture.

  • 5

    Add a layer of roasted eggplant, followed by slices of roasted bell pepper, tomato, and a sprinkle of baby spinach.

  • 6

    Repeat the layers until all ingredients are used, finishing with a layer of ricotta.

  • 7

    Drizzle the top with a small amount of olive oil and garnish with extra basil. Bake in the preheated oven for 15 minutes to meld flavors.

  • 8

    Remove from the oven and let stand for 5 minutes before serving.