Roasted Vegetable Ricotta Lasagna

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

Roasted Vegetable Ricotta Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Ricotta Lasagna

Enjoy a vibrant twist on traditional lasagna with layers of whole wheat noodles, velvety low-fat ricotta, melted part-skim mozzarella, and a medley of roasted vegetables drizzled in a rich marinara sauce. This dish is both satisfying and wholesome, balancing fresh flavors and textures for a lighter take on a classic favorite.

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NUTRITION

542kcal
Protein
34.2g
Fat
20.5g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

75g cooked Whole Wheat Lasagna Noodles

1/2 cup Low-Fat Ricotta Cheese

1/2 cup shredded Part-Skim Mozzarella

1 cup Roasted Mixed Vegetables

1/2 cup Marinara Sauce

1 tsp Olive Oil

1 clove Garlic (minced)

1 tsp Dried Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the mixed vegetables with olive oil, minced garlic, Italian herbs, salt, and pepper. Roast the vegetables on a baking sheet for 20 minutes or until tender and slightly caramelized.

  • 2

    While the vegetables roast, cook the whole wheat lasagna noodles according to package instructions until al dente. Drain and set aside.

  • 3

    Stir together the low-fat ricotta cheese with a pinch of salt and pepper in a small bowl.

  • 4

    Spread a thin layer of marinara sauce in a baking dish. Arrange a layer of lasagna noodles over the sauce, followed by a layer of the roasted vegetables.

  • 5

    Dollop and gently spread a layer of ricotta cheese over the vegetables, then sprinkle half of the shredded mozzarella on top.

  • 6

    Repeat the layering: add another layer of noodles, remaining vegetables, the rest of the ricotta, the remaining marinara sauce, and finish with the remaining mozzarella on top.

  • 7

    Bake the assembled lasagna in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

  • 8

    Allow the lasagna to cool for a few minutes before serving to enhance the layering flavors.

Roasted Vegetable Ricotta Lasagna

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

Roasted Vegetable Ricotta Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Ricotta Lasagna

Enjoy a vibrant twist on traditional lasagna with layers of whole wheat noodles, velvety low-fat ricotta, melted part-skim mozzarella, and a medley of roasted vegetables drizzled in a rich marinara sauce. This dish is both satisfying and wholesome, balancing fresh flavors and textures for a lighter take on a classic favorite.

NUTRITION

542kcal
Protein
34.2g
Fat
20.5g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

75g cooked Whole Wheat Lasagna Noodles

1/2 cup Low-Fat Ricotta Cheese

1/2 cup shredded Part-Skim Mozzarella

1 cup Roasted Mixed Vegetables

1/2 cup Marinara Sauce

1 tsp Olive Oil

1 clove Garlic (minced)

1 tsp Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the mixed vegetables with olive oil, minced garlic, Italian herbs, salt, and pepper. Roast the vegetables on a baking sheet for 20 minutes or until tender and slightly caramelized.

  • 2

    While the vegetables roast, cook the whole wheat lasagna noodles according to package instructions until al dente. Drain and set aside.

  • 3

    Stir together the low-fat ricotta cheese with a pinch of salt and pepper in a small bowl.

  • 4

    Spread a thin layer of marinara sauce in a baking dish. Arrange a layer of lasagna noodles over the sauce, followed by a layer of the roasted vegetables.

  • 5

    Dollop and gently spread a layer of ricotta cheese over the vegetables, then sprinkle half of the shredded mozzarella on top.

  • 6

    Repeat the layering: add another layer of noodles, remaining vegetables, the rest of the ricotta, the remaining marinara sauce, and finish with the remaining mozzarella on top.

  • 7

    Bake the assembled lasagna in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

  • 8

    Allow the lasagna to cool for a few minutes before serving to enhance the layering flavors.