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

Enjoy a vibrant twist on classic lasagna that layers tender roasted zucchini with a creamy, protein-packed filling of low‐fat cottage cheese, fresh spinach, and earthy mushrooms simmered in a rich tomato sauce. Every bite offers a satisfying blend of roasted flavors and melts-in-your-mouth textures perfect for a wholesome meal.

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NUTRITION

418kcal
Protein
41.3g
Fat
14.3g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 cup Low-Fat Cottage Cheese (226g)

1/2 cup Tomato Sauce (124g)

1 cup Fresh Spinach (30g)

1/2 cup Sliced Mushrooms (36g)

1 ounce Low-Fat Mozzarella Cheese (28g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Slice the zucchini lengthwise into thin strips. Brush each slice lightly on both sides with olive oil, and season with a pinch of salt and pepper if desired.

  • 3

    Arrange the zucchini slices on the prepared baking sheet and roast in the oven for about 10-12 minutes or until tender and slightly browned.

  • 4

    While the zucchini is roasting, in a small bowl mix the low-fat cottage cheese with the tomato sauce, creating a creamy filling. Stir in the fresh spinach and sliced mushrooms for added texture and flavor.

  • 5

    Once the zucchini slices are ready, layer them in a small baking dish to form the base of your lasagna. Spread a layer of the cottage cheese and vegetable mixture over the zucchini.

  • 6

    Sprinkle the shredded low-fat mozzarella evenly on top of the filling.

  • 7

    Return the assembled lasagna to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.

  • 8

    Remove from oven, let cool slightly, then slice and serve warm.

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

Enjoy a vibrant twist on classic lasagna that layers tender roasted zucchini with a creamy, protein-packed filling of low‐fat cottage cheese, fresh spinach, and earthy mushrooms simmered in a rich tomato sauce. Every bite offers a satisfying blend of roasted flavors and melts-in-your-mouth textures perfect for a wholesome meal.

NUTRITION

418kcal
Protein
41.3g
Fat
14.3g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 cup Low-Fat Cottage Cheese (226g)

1/2 cup Tomato Sauce (124g)

1 cup Fresh Spinach (30g)

1/2 cup Sliced Mushrooms (36g)

1 ounce Low-Fat Mozzarella Cheese (28g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Slice the zucchini lengthwise into thin strips. Brush each slice lightly on both sides with olive oil, and season with a pinch of salt and pepper if desired.

  • 3

    Arrange the zucchini slices on the prepared baking sheet and roast in the oven for about 10-12 minutes or until tender and slightly browned.

  • 4

    While the zucchini is roasting, in a small bowl mix the low-fat cottage cheese with the tomato sauce, creating a creamy filling. Stir in the fresh spinach and sliced mushrooms for added texture and flavor.

  • 5

    Once the zucchini slices are ready, layer them in a small baking dish to form the base of your lasagna. Spread a layer of the cottage cheese and vegetable mixture over the zucchini.

  • 6

    Sprinkle the shredded low-fat mozzarella evenly on top of the filling.

  • 7

    Return the assembled lasagna to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.

  • 8

    Remove from oven, let cool slightly, then slice and serve warm.