Roasted Zucchini and Eggplant Lasagna

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

Roasted Zucchini and Eggplant Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Zucchini and Eggplant Lasagna

Savor a vibrant, vegetable-forward lasagna layered with roasted zucchini and eggplant, blended with a rich tomato sauce and a mix of low-fat cheeses. This dish is a delicious and lighter twist on a classic favorite, delivering a satisfying balance of creaminess and heartiness with every bite.

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NUTRITION

463kcal
Protein
31.9g
Fat
22.6g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (~196g)

0.5 medium Eggplant (~200g)

0.5 cup Low-Fat Ricotta Cheese (~125g)

0.25 cup Part-Skim Mozzarella Cheese (~28g)

0.5 cup Tomato Sauce (~125g)

1 large Egg (~50g)

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini into thin lengthwise strips. Slice the eggplant into thin rounds.

  • 3

    Lightly toss the eggplant slices in olive oil, season with salt and pepper, and roast them on a baking sheet for about 15 minutes until tender.

  • 4

    While the eggplant roasts, prepare the zucchini strips by lightly salting and letting them sit for 10 minutes to reduce moisture, then pat them dry.

  • 5

    In a bowl, combine the low-fat ricotta cheese with the egg and half of the tomato sauce. Season with a pinch of salt and pepper.

  • 6

    Layer the roasted eggplant, fresh zucchini strips, ricotta mixture, remaining tomato sauce, and a sprinkle of mozzarella cheese in a small baking dish. Repeat layers until ingredients are used, ending with a light topping of mozzarella.

  • 7

    Bake in the oven at 400°F for 20 minutes, or until the cheese is melted and the lasagna is heated through.

  • 8

    Allow to cool for a few minutes before serving.

Roasted Zucchini and Eggplant Lasagna

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

Roasted Zucchini and Eggplant Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Zucchini and Eggplant Lasagna

Savor a vibrant, vegetable-forward lasagna layered with roasted zucchini and eggplant, blended with a rich tomato sauce and a mix of low-fat cheeses. This dish is a delicious and lighter twist on a classic favorite, delivering a satisfying balance of creaminess and heartiness with every bite.

NUTRITION

463kcal
Protein
31.9g
Fat
22.6g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (~196g)

0.5 medium Eggplant (~200g)

0.5 cup Low-Fat Ricotta Cheese (~125g)

0.25 cup Part-Skim Mozzarella Cheese (~28g)

0.5 cup Tomato Sauce (~125g)

1 large Egg (~50g)

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini into thin lengthwise strips. Slice the eggplant into thin rounds.

  • 3

    Lightly toss the eggplant slices in olive oil, season with salt and pepper, and roast them on a baking sheet for about 15 minutes until tender.

  • 4

    While the eggplant roasts, prepare the zucchini strips by lightly salting and letting them sit for 10 minutes to reduce moisture, then pat them dry.

  • 5

    In a bowl, combine the low-fat ricotta cheese with the egg and half of the tomato sauce. Season with a pinch of salt and pepper.

  • 6

    Layer the roasted eggplant, fresh zucchini strips, ricotta mixture, remaining tomato sauce, and a sprinkle of mozzarella cheese in a small baking dish. Repeat layers until ingredients are used, ending with a light topping of mozzarella.

  • 7

    Bake in the oven at 400°F for 20 minutes, or until the cheese is melted and the lasagna is heated through.

  • 8

    Allow to cool for a few minutes before serving.