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 wholesome lasagna layered with fresh vegetables, creamy low‐fat ricotta, and crumbled tofu for a protein boost. This healthy twist on a classic comfort food offers vibrant textures and robust flavors while keeping it light and meeting your nutritional goals.

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NUTRITION

511kcal
Protein
35.6g
Fat
19.8g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Sheets

4 oz Low-Fat Ricotta Cheese

1/2 cup Tomato Sauce

1 cup Fresh Spinach

1/2 cup Zucchini (chopped)

1/2 cup Mushrooms (sliced)

1/2 cup Firm Tofu (crumbled)

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly brush a baking dish with olive oil.

  • 3

    In a skillet, heat the olive oil over medium heat and sauté the mushrooms, zucchini, and spinach for 3-4 minutes until just tender.

  • 4

    Crumble the firm tofu and gently stir into the sautéed vegetables.

  • 5

    Spread a thin layer of tomato sauce on the bottom of the dish.

  • 6

    Layer with lasagna sheets, followed by dollops of low-fat ricotta and a portion of the vegetable-tofu mixture.

  • 7

    Repeat the layers until all components are used, finishing with a layer of tomato sauce on top.

  • 8

    Sprinkle the grated Parmesan cheese evenly over the top layer.

  • 9

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.

  • 10

    Let the lasagna cool for a few minutes before serving.

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 wholesome lasagna layered with fresh vegetables, creamy low‐fat ricotta, and crumbled tofu for a protein boost. This healthy twist on a classic comfort food offers vibrant textures and robust flavors while keeping it light and meeting your nutritional goals.

NUTRITION

511kcal
Protein
35.6g
Fat
19.8g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Sheets

4 oz Low-Fat Ricotta Cheese

1/2 cup Tomato Sauce

1 cup Fresh Spinach

1/2 cup Zucchini (chopped)

1/2 cup Mushrooms (sliced)

1/2 cup Firm Tofu (crumbled)

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly brush a baking dish with olive oil.

  • 3

    In a skillet, heat the olive oil over medium heat and sauté the mushrooms, zucchini, and spinach for 3-4 minutes until just tender.

  • 4

    Crumble the firm tofu and gently stir into the sautéed vegetables.

  • 5

    Spread a thin layer of tomato sauce on the bottom of the dish.

  • 6

    Layer with lasagna sheets, followed by dollops of low-fat ricotta and a portion of the vegetable-tofu mixture.

  • 7

    Repeat the layers until all components are used, finishing with a layer of tomato sauce on top.

  • 8

    Sprinkle the grated Parmesan cheese evenly over the top layer.

  • 9

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.

  • 10

    Let the lasagna cool for a few minutes before serving.