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

A vibrant, vegetable-forward lasagna featuring layers of tender roasted eggplant and zucchini, blended with creamy low-fat ricotta and cottage cheeses, a hint of marinara, and a sprinkle of part-skim mozzarella. This dish melds savory roasted veggies with light, creamy cheese layers, offering a comforting yet refreshingly healthy twist on a classic favorite.

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NUTRITION

586kcal
Protein
39g
Fat
25.3g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 medium Zucchini (196g)

1/2 cup Low-Fat Ricotta Cheese (124g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 oz Part-Skim Mozzarella Cheese (28g)

1/2 cup Marinara Sauce (124g)

2 tbsp Fresh Basil

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant and zucchini lengthwise into thin strips. Brush both sides lightly with olive oil and season with salt and pepper.

  • 3

    Arrange the slices on a baking sheet in a single layer and roast in the oven for about 15-20 minutes, or until tender and lightly browned.

  • 4

    Meanwhile, in a bowl, gently mix the low-fat ricotta and cottage cheeses along with finely chopped fresh basil. Season with a pinch of salt and pepper.

  • 5

    In a small baking dish, spread a thin layer of marinara sauce. Layer with roasted eggplant and zucchini slices, then spread a layer of the cheese mixture over the vegetables. Repeat layering until all components are used, finishing with a top layer of vegetables.

  • 6

    Sprinkle the part-skim mozzarella cheese evenly on top.

  • 7

    Return the dish to the oven and bake for an additional 10 minutes, allowing the cheese to melt and the flavors to meld.

  • 8

    Remove from the oven, let cool for a few minutes, then serve warm.

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

A vibrant, vegetable-forward lasagna featuring layers of tender roasted eggplant and zucchini, blended with creamy low-fat ricotta and cottage cheeses, a hint of marinara, and a sprinkle of part-skim mozzarella. This dish melds savory roasted veggies with light, creamy cheese layers, offering a comforting yet refreshingly healthy twist on a classic favorite.

NUTRITION

586kcal
Protein
39g
Fat
25.3g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 medium Zucchini (196g)

1/2 cup Low-Fat Ricotta Cheese (124g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 oz Part-Skim Mozzarella Cheese (28g)

1/2 cup Marinara Sauce (124g)

2 tbsp Fresh Basil

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant and zucchini lengthwise into thin strips. Brush both sides lightly with olive oil and season with salt and pepper.

  • 3

    Arrange the slices on a baking sheet in a single layer and roast in the oven for about 15-20 minutes, or until tender and lightly browned.

  • 4

    Meanwhile, in a bowl, gently mix the low-fat ricotta and cottage cheeses along with finely chopped fresh basil. Season with a pinch of salt and pepper.

  • 5

    In a small baking dish, spread a thin layer of marinara sauce. Layer with roasted eggplant and zucchini slices, then spread a layer of the cheese mixture over the vegetables. Repeat layering until all components are used, finishing with a top layer of vegetables.

  • 6

    Sprinkle the part-skim mozzarella cheese evenly on top.

  • 7

    Return the dish to the oven and bake for an additional 10 minutes, allowing the cheese to melt and the flavors to meld.

  • 8

    Remove from the oven, let cool for a few minutes, then serve warm.