Roasted Vegetable and Ricotta Lasagna

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

Roasted Vegetable and Ricotta Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Ricotta Lasagna

Enjoy a hearty and wholesome lasagna that layers tender whole wheat noodles, vibrant roasted vegetables, creamy part-skim ricotta, and lean shredded chicken breast, finished with a light marinara sauce. This refined dish brings both comfort and nourishment while delighting your senses.

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NUTRITION

435kcal
Protein
35g
Fat
16.8g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 Whole Wheat Lasagna Sheets (56g)

1 cup Mixed Vegetables (150g)

1/3 cup Part-Skim Ricotta Cheese (80g)

2 oz Cooked Chicken Breast

1/4 cup Marinara Sauce (62g)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the zucchini, eggplant, bell pepper, and red onion into bite-sized pieces. Toss them in 1 tsp olive oil, a pinch of salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, cook the whole wheat lasagna sheets according to package instructions until al dente. Drain and set aside.

  • 5

    In a bowl, combine the part-skim ricotta cheese with the shredded cooked chicken breast.

  • 6

    In a small ovenproof dish or individual ramekin, start by layering a lasagna sheet, followed by a layer of roasted vegetables, then spread a layer of the ricotta-chicken mixture and drizzle 1/4 cup marinara sauce on top.

  • 7

    Repeat the layers if the dish size allows, finishing with a top layer of marinara sauce.

  • 8

    Bake in the preheated oven for 10-15 minutes to meld the flavors.

  • 9

    Remove from the oven and let it cool for a few minutes before serving. Enjoy your balanced, nutritious lasagna!

Roasted Vegetable and Ricotta Lasagna

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

Roasted Vegetable and Ricotta Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Ricotta Lasagna

Enjoy a hearty and wholesome lasagna that layers tender whole wheat noodles, vibrant roasted vegetables, creamy part-skim ricotta, and lean shredded chicken breast, finished with a light marinara sauce. This refined dish brings both comfort and nourishment while delighting your senses.

NUTRITION

435kcal
Protein
35g
Fat
16.8g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 Whole Wheat Lasagna Sheets (56g)

1 cup Mixed Vegetables (150g)

1/3 cup Part-Skim Ricotta Cheese (80g)

2 oz Cooked Chicken Breast

1/4 cup Marinara Sauce (62g)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the zucchini, eggplant, bell pepper, and red onion into bite-sized pieces. Toss them in 1 tsp olive oil, a pinch of salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, cook the whole wheat lasagna sheets according to package instructions until al dente. Drain and set aside.

  • 5

    In a bowl, combine the part-skim ricotta cheese with the shredded cooked chicken breast.

  • 6

    In a small ovenproof dish or individual ramekin, start by layering a lasagna sheet, followed by a layer of roasted vegetables, then spread a layer of the ricotta-chicken mixture and drizzle 1/4 cup marinara sauce on top.

  • 7

    Repeat the layers if the dish size allows, finishing with a top layer of marinara sauce.

  • 8

    Bake in the preheated oven for 10-15 minutes to meld the flavors.

  • 9

    Remove from the oven and let it cool for a few minutes before serving. Enjoy your balanced, nutritious lasagna!