Protein-Packed Roasted Vegetable Lasagna

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

Protein-Packed Roasted Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Protein-Packed Roasted Vegetable Lasagna

Enjoy a vibrant twist on classic lasagna that packs a protein punch. Layers of wholesome whole wheat pasta, creamy low-fat cottage cheese, hearty lentils, and a medley of roasted eggplant and zucchini come together with fresh tomato sauce and spinach for brightness. This plant-forward dish delivers both comforting flavors and balanced macros, perfect for fueling your day.

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NUTRITION

496kcal
Protein
36.7g
Fat
3.9g
Carbs
79.7g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat lasagna sheet (50g)

1/2 cup low-fat cottage cheese (113g)

3/4 cup cooked lentils (150g)

1/4 cup roasted eggplant (40g)

1/4 cup roasted zucchini (40g)

1/3 cup tomato sauce (80g)

1/2 cup fresh spinach (15g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Prepare the roasted vegetables: Slice eggplant and zucchini into bite-sized pieces, lightly drizzle with olive oil, season with salt and pepper, and roast in the oven for about 15 minutes until tender.

  • 3

    While the vegetables roast, warm the tomato sauce in a small saucepan over medium heat.

  • 4

    In a small baking dish, lay down the whole wheat lasagna sheet. Spread a layer of cooked lentils evenly over the pasta.

  • 5

    Top the lentils with a layer of low-fat cottage cheese, then drizzle with warmed tomato sauce.

  • 6

    Distribute the roasted eggplant and zucchini evenly over the sauced layers and add fresh spinach for a burst of color and nutrients.

  • 7

    Place the dish back into the oven and bake for about 10-12 minutes to meld the flavors.

  • 8

    Remove from the oven, let cool slightly, and serve warm.

Protein-Packed Roasted Vegetable Lasagna

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

Protein-Packed Roasted Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Protein-Packed Roasted Vegetable Lasagna

Enjoy a vibrant twist on classic lasagna that packs a protein punch. Layers of wholesome whole wheat pasta, creamy low-fat cottage cheese, hearty lentils, and a medley of roasted eggplant and zucchini come together with fresh tomato sauce and spinach for brightness. This plant-forward dish delivers both comforting flavors and balanced macros, perfect for fueling your day.

NUTRITION

496kcal
Protein
36.7g
Fat
3.9g
Carbs
79.7g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat lasagna sheet (50g)

1/2 cup low-fat cottage cheese (113g)

3/4 cup cooked lentils (150g)

1/4 cup roasted eggplant (40g)

1/4 cup roasted zucchini (40g)

1/3 cup tomato sauce (80g)

1/2 cup fresh spinach (15g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Prepare the roasted vegetables: Slice eggplant and zucchini into bite-sized pieces, lightly drizzle with olive oil, season with salt and pepper, and roast in the oven for about 15 minutes until tender.

  • 3

    While the vegetables roast, warm the tomato sauce in a small saucepan over medium heat.

  • 4

    In a small baking dish, lay down the whole wheat lasagna sheet. Spread a layer of cooked lentils evenly over the pasta.

  • 5

    Top the lentils with a layer of low-fat cottage cheese, then drizzle with warmed tomato sauce.

  • 6

    Distribute the roasted eggplant and zucchini evenly over the sauced layers and add fresh spinach for a burst of color and nutrients.

  • 7

    Place the dish back into the oven and bake for about 10-12 minutes to meld the flavors.

  • 8

    Remove from the oven, let cool slightly, and serve warm.