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 deliciously light yet satisfying lasagna that uses thinly sliced zucchini as noodles layered with roasted vegetables, a rich marinara sauce, and a blend of low-fat cheeses. This meal is ideal for a balanced dinner, offering a beautiful medley of textures and flavors in every bite.

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NUTRITION

420kcal
Protein
26.6g
Fat
22.7g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1/2 cup Marinara Sauce (~125g)

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

2 ounces Part-Skim Mozzarella Cheese (~56g)

1 teaspoon Olive Oil (~5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife to create your 'noodles'.

  • 3

    Chop the red bell pepper into strips.

  • 4

    Lightly toss the zucchini slices and bell pepper with olive oil, and spread them out on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 10-12 minutes until they are tender and slightly caramelized.

  • 6

    Meanwhile, warm the marinara sauce in a small saucepan over low heat.

  • 7

    In a small bowl, stir the low-fat ricotta cheese to ensure a smooth consistency.

  • 8

    Begin assembling the lasagna in a small baking dish by layering roasted zucchini slices, a thin layer of marinara sauce, dollops of ricotta cheese, a sprinkle of mozzarella, and red bell pepper strips.

  • 9

    Repeat the layers once more, finishing with a final sprinkle of mozzarella on top.

  • 10

    Place the baking dish back in the oven and bake for an additional 8-10 minutes until the cheese has melted and the layers are heated through.

  • 11

    Remove from the oven and let cool slightly before serving.

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 deliciously light yet satisfying lasagna that uses thinly sliced zucchini as noodles layered with roasted vegetables, a rich marinara sauce, and a blend of low-fat cheeses. This meal is ideal for a balanced dinner, offering a beautiful medley of textures and flavors in every bite.

NUTRITION

420kcal
Protein
26.6g
Fat
22.7g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1/2 cup Marinara Sauce (~125g)

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

2 ounces Part-Skim Mozzarella Cheese (~56g)

1 teaspoon Olive Oil (~5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife to create your 'noodles'.

  • 3

    Chop the red bell pepper into strips.

  • 4

    Lightly toss the zucchini slices and bell pepper with olive oil, and spread them out on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 10-12 minutes until they are tender and slightly caramelized.

  • 6

    Meanwhile, warm the marinara sauce in a small saucepan over low heat.

  • 7

    In a small bowl, stir the low-fat ricotta cheese to ensure a smooth consistency.

  • 8

    Begin assembling the lasagna in a small baking dish by layering roasted zucchini slices, a thin layer of marinara sauce, dollops of ricotta cheese, a sprinkle of mozzarella, and red bell pepper strips.

  • 9

    Repeat the layers once more, finishing with a final sprinkle of mozzarella on top.

  • 10

    Place the baking dish back in the oven and bake for an additional 8-10 minutes until the cheese has melted and the layers are heated through.

  • 11

    Remove from the oven and let cool slightly before serving.