Protein-Packed Roasted Vegetable Lasagna

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

Protein-Packed Roasted Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Protein-Packed Roasted Vegetable Lasagna

Enjoy this vibrant, nutrient-rich lasagna that layers lean ground turkey, fresh roasted vegetables, and a blend of low-fat cottage cheese and hearty tomato sauce between whole wheat lasagna noodles. The subtle hints of basil and a light olive oil drizzle enhance the natural flavors, creating a satisfying meal that's both delicious and balanced.

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NUTRITION

541kcal
Protein
47.1g
Fat
14.5g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Turkey

1/2 cup Low-Fat Cottage Cheese

2 Whole Wheat Lasagna Noodles

1 cup Mixed Roasted Vegetables

1/2 cup Tomato Sauce

1 tsp Olive Oil

4 leaves Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Prepare the roasted vegetables by tossing chopped zucchini, eggplant, and bell peppers in olive oil, seasoning lightly with salt and pepper, then roasting them on a baking sheet for 20 minutes or until tender.

  • 3

    While vegetables roast, in a skillet, cook the lean ground turkey over medium heat until browned and fully cooked. Break it up into crumbles as it cooks.

  • 4

    Briefly cook the whole wheat lasagna noodles in boiling water according to package directions until al dente. Drain and set aside.

  • 5

    Layer the lasagna in a small baking dish: Start with a thin layer of tomato sauce, add a noodle, then spread a mix of ground turkey and dollops of cottage cheese. Add a layer of roasted vegetables and a few torn basil leaves.

  • 6

    Repeat the layering process until all ingredients are used, finishing with a drizzle of tomato sauce on top.

  • 7

    Bake the assembled lasagna in the preheated oven for 15-20 minutes until heated through and slightly bubbly.

  • 8

    Garnish with extra fresh basil before serving and enjoy your protein-packed, nutrient-rich lasagna.

Protein-Packed Roasted Vegetable Lasagna

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

Protein-Packed Roasted Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Protein-Packed Roasted Vegetable Lasagna

Enjoy this vibrant, nutrient-rich lasagna that layers lean ground turkey, fresh roasted vegetables, and a blend of low-fat cottage cheese and hearty tomato sauce between whole wheat lasagna noodles. The subtle hints of basil and a light olive oil drizzle enhance the natural flavors, creating a satisfying meal that's both delicious and balanced.

NUTRITION

541kcal
Protein
47.1g
Fat
14.5g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Turkey

1/2 cup Low-Fat Cottage Cheese

2 Whole Wheat Lasagna Noodles

1 cup Mixed Roasted Vegetables

1/2 cup Tomato Sauce

1 tsp Olive Oil

4 leaves Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Prepare the roasted vegetables by tossing chopped zucchini, eggplant, and bell peppers in olive oil, seasoning lightly with salt and pepper, then roasting them on a baking sheet for 20 minutes or until tender.

  • 3

    While vegetables roast, in a skillet, cook the lean ground turkey over medium heat until browned and fully cooked. Break it up into crumbles as it cooks.

  • 4

    Briefly cook the whole wheat lasagna noodles in boiling water according to package directions until al dente. Drain and set aside.

  • 5

    Layer the lasagna in a small baking dish: Start with a thin layer of tomato sauce, add a noodle, then spread a mix of ground turkey and dollops of cottage cheese. Add a layer of roasted vegetables and a few torn basil leaves.

  • 6

    Repeat the layering process until all ingredients are used, finishing with a drizzle of tomato sauce on top.

  • 7

    Bake the assembled lasagna in the preheated oven for 15-20 minutes until heated through and slightly bubbly.

  • 8

    Garnish with extra fresh basil before serving and enjoy your protein-packed, nutrient-rich lasagna.