Roasted Vegetable Zucchini Lasagna

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

Roasted Vegetable Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Lasagna

A light yet satisfying twist on traditional lasagna, featuring thinly sliced zucchini layered with a creamy low-fat ricotta blend, savory roasted mushrooms, fresh spinach, and protein-packed firm tofu, all enveloped in a rich tomato marinara sauce. This dish harmonizes tender, roasted veggies with melty textures and a burst of herbaceous flavor, making it perfect for a balanced meal any time of day.

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NUTRITION

326kcal
Protein
32.2g
Fat
12.3g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

½ cup Low-Fat Ricotta Cheese (124g)

½ cup Marinara Sauce (125g)

1 large Egg White (33g)

½ cup sliced Mushrooms (35g)

½ cup Spinach (15g)

100g Firm Tofu

2 cloves Garlic

2 tbsp Fresh Basil, chopped

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips to resemble lasagna noodles. Lightly salt them and set aside to draw out excess moisture.

  • 3

    In a bowl, combine the low-fat ricotta cheese with the egg white, chopped garlic, and fresh basil. Season lightly with salt and pepper.

  • 4

    Dice the firm tofu into small cubes. In a separate bowl, gently toss tofu cubes with a pinch of salt and pepper.

  • 5

    Layer the zucchini slices in a small baking dish. Spread a thin layer of marinara sauce over the zucchini, then add a layer of ricotta mixture.

  • 6

    Scatter the tofu cubes, sliced mushrooms, and spinach evenly over the cheese layer. Add a light drizzle of marinara sauce on top.

  • 7

    Repeat the layers if your dish depth allows, finishing with a layer of zucchini topped with marinara sauce and a dollop of the ricotta mixture.

  • 8

    Place the dish in the preheated oven and bake for 20-25 minutes, until the vegetables are tender and the flavors meld.

  • 9

    Allow the lasagna to cool for a few minutes before serving. Garnish with extra fresh basil if desired.

Roasted Vegetable Zucchini Lasagna

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

Roasted Vegetable Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Lasagna

A light yet satisfying twist on traditional lasagna, featuring thinly sliced zucchini layered with a creamy low-fat ricotta blend, savory roasted mushrooms, fresh spinach, and protein-packed firm tofu, all enveloped in a rich tomato marinara sauce. This dish harmonizes tender, roasted veggies with melty textures and a burst of herbaceous flavor, making it perfect for a balanced meal any time of day.

NUTRITION

326kcal
Protein
32.2g
Fat
12.3g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

½ cup Low-Fat Ricotta Cheese (124g)

½ cup Marinara Sauce (125g)

1 large Egg White (33g)

½ cup sliced Mushrooms (35g)

½ cup Spinach (15g)

100g Firm Tofu

2 cloves Garlic

2 tbsp Fresh Basil, chopped

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips to resemble lasagna noodles. Lightly salt them and set aside to draw out excess moisture.

  • 3

    In a bowl, combine the low-fat ricotta cheese with the egg white, chopped garlic, and fresh basil. Season lightly with salt and pepper.

  • 4

    Dice the firm tofu into small cubes. In a separate bowl, gently toss tofu cubes with a pinch of salt and pepper.

  • 5

    Layer the zucchini slices in a small baking dish. Spread a thin layer of marinara sauce over the zucchini, then add a layer of ricotta mixture.

  • 6

    Scatter the tofu cubes, sliced mushrooms, and spinach evenly over the cheese layer. Add a light drizzle of marinara sauce on top.

  • 7

    Repeat the layers if your dish depth allows, finishing with a layer of zucchini topped with marinara sauce and a dollop of the ricotta mixture.

  • 8

    Place the dish in the preheated oven and bake for 20-25 minutes, until the vegetables are tender and the flavors meld.

  • 9

    Allow the lasagna to cool for a few minutes before serving. Garnish with extra fresh basil if desired.