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

Savor a colorful and wholesome lasagna that layers thinly sliced zucchini, roasted bell pepper, and tender eggplant with a rich marinara sauce. Creamy dollops of low-fat ricotta and cottage cheese combined with protein-packed tofu and a sprinkle of low-fat mozzarella create a comforting dish bursting with Mediterranean flavors. Fresh garlic, basil, and oregano elevate the taste, making it a satisfying meal for any time of the day.

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NUTRITION

552kcal
Protein
42.3g
Fat
23.7g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 portion Eggplant (60g)

1/2 cup Marinara Sauce (125g)

1/4 cup Low-Fat Ricotta Cheese (62g)

1/2 cup Low-Fat Cottage Cheese (110g)

100g Extra Firm Tofu

1/4 cup Low-Fat Mozzarella Cheese (28g)

1 tsp Olive Oil

2 cloves Garlic

1 tsp Dried Basil

1 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles. Set aside.

  • 3

    Cut the red bell pepper and eggplant into thin slices. Toss them with olive oil, minced garlic, dried basil, and dried oregano.

  • 4

    Spread the vegetables in a single layer on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    In a small bowl, gently mix the low-fat ricotta cheese and low-fat cottage cheese. Mash the extra firm tofu slightly and stir it into the cheese mixture to boost the protein content.

  • 6

    Lay out a zucchini strip in a small baking dish. Layer a spoonful of the roasted vegetables over it, then spread a thin layer of marinara sauce and the cheese-tofu blend. Repeat the layers a couple of times, finishing with a topping of low-fat mozzarella cheese.

  • 7

    Return the assembled lasagna to the oven and bake for another 10 minutes until the cheese is melty and lightly bubbly.

  • 8

    Remove from the oven and let cool for a few minutes before serving. Garnish with a sprinkle of dried 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

Savor a colorful and wholesome lasagna that layers thinly sliced zucchini, roasted bell pepper, and tender eggplant with a rich marinara sauce. Creamy dollops of low-fat ricotta and cottage cheese combined with protein-packed tofu and a sprinkle of low-fat mozzarella create a comforting dish bursting with Mediterranean flavors. Fresh garlic, basil, and oregano elevate the taste, making it a satisfying meal for any time of the day.

NUTRITION

552kcal
Protein
42.3g
Fat
23.7g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 portion Eggplant (60g)

1/2 cup Marinara Sauce (125g)

1/4 cup Low-Fat Ricotta Cheese (62g)

1/2 cup Low-Fat Cottage Cheese (110g)

100g Extra Firm Tofu

1/4 cup Low-Fat Mozzarella Cheese (28g)

1 tsp Olive Oil

2 cloves Garlic

1 tsp Dried Basil

1 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles. Set aside.

  • 3

    Cut the red bell pepper and eggplant into thin slices. Toss them with olive oil, minced garlic, dried basil, and dried oregano.

  • 4

    Spread the vegetables in a single layer on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    In a small bowl, gently mix the low-fat ricotta cheese and low-fat cottage cheese. Mash the extra firm tofu slightly and stir it into the cheese mixture to boost the protein content.

  • 6

    Lay out a zucchini strip in a small baking dish. Layer a spoonful of the roasted vegetables over it, then spread a thin layer of marinara sauce and the cheese-tofu blend. Repeat the layers a couple of times, finishing with a topping of low-fat mozzarella cheese.

  • 7

    Return the assembled lasagna to the oven and bake for another 10 minutes until the cheese is melty and lightly bubbly.

  • 8

    Remove from the oven and let cool for a few minutes before serving. Garnish with a sprinkle of dried basil if desired.