Healthy Layered Veggie Lasagna

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

Healthy Layered Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Healthy Layered Veggie Lasagna

Enjoy a vibrant, light twist on traditional lasagna featuring layers of tender grilled eggplant, fresh zucchini slices, earthy mushrooms, and nutrient-packed spinach, all intermingled with a rich tomato sauce and a creamy blend of low‐fat cottage cheese and mozzarella, finished with a hint of aromatic garlic and onion. This dish strikes a refreshing balance of wholesome veggies and protein, perfect for a satisfying meal any time of day.

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NUTRITION

390kcal
Protein
37.3g
Fat
10.7g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (150g)

1 medium Zucchini (150g)

1 cup sliced Mushrooms (70g)

1 cup Baby Spinach (30g)

1/2 cup Tomato Sauce (125g)

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

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

100g Firm Tofu

1 clove Garlic

1/4 medium Onion (25g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant and zucchini lengthwise into thin strips. Lightly salt and set aside to draw out moisture.

  • 3

    In a skillet, heat a small amount of olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and soft.

  • 4

    Add sliced mushrooms to the skillet and cook until they release their moisture and become tender. Stir in the tomato sauce and let it simmer for 5 minutes.

  • 5

    Meanwhile, in a bowl, combine the low-fat cottage cheese and shredded low-fat mozzarella. Crumble the firm tofu into small pieces and gently fold it into the cheese mixture.

  • 6

    Layer the lasagna in a baking dish starting with a layer of eggplant slices, followed by zucchini slices. Spread a thin layer of the tomato-mushroom sauce over the veggies, then add a layer of spinach and a generous spoonful of the cheese-tofu blend.

  • 7

    Repeat the layers until all ingredients are used, finishing with a final drizzle of the tomato sauce on top.

  • 8

    Cover the dish with foil and bake for about 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to set.

  • 9

    Remove from the oven and let it cool slightly before serving. Enjoy your healthy and protein-packed layered veggie lasagna!

Healthy Layered Veggie Lasagna

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

Healthy Layered Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Healthy Layered Veggie Lasagna

Enjoy a vibrant, light twist on traditional lasagna featuring layers of tender grilled eggplant, fresh zucchini slices, earthy mushrooms, and nutrient-packed spinach, all intermingled with a rich tomato sauce and a creamy blend of low‐fat cottage cheese and mozzarella, finished with a hint of aromatic garlic and onion. This dish strikes a refreshing balance of wholesome veggies and protein, perfect for a satisfying meal any time of day.

NUTRITION

390kcal
Protein
37.3g
Fat
10.7g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (150g)

1 medium Zucchini (150g)

1 cup sliced Mushrooms (70g)

1 cup Baby Spinach (30g)

1/2 cup Tomato Sauce (125g)

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

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

100g Firm Tofu

1 clove Garlic

1/4 medium Onion (25g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant and zucchini lengthwise into thin strips. Lightly salt and set aside to draw out moisture.

  • 3

    In a skillet, heat a small amount of olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and soft.

  • 4

    Add sliced mushrooms to the skillet and cook until they release their moisture and become tender. Stir in the tomato sauce and let it simmer for 5 minutes.

  • 5

    Meanwhile, in a bowl, combine the low-fat cottage cheese and shredded low-fat mozzarella. Crumble the firm tofu into small pieces and gently fold it into the cheese mixture.

  • 6

    Layer the lasagna in a baking dish starting with a layer of eggplant slices, followed by zucchini slices. Spread a thin layer of the tomato-mushroom sauce over the veggies, then add a layer of spinach and a generous spoonful of the cheese-tofu blend.

  • 7

    Repeat the layers until all ingredients are used, finishing with a final drizzle of the tomato sauce on top.

  • 8

    Cover the dish with foil and bake for about 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to set.

  • 9

    Remove from the oven and let it cool slightly before serving. Enjoy your healthy and protein-packed layered veggie lasagna!