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 twist on traditional lasagna, featuring layers of whole wheat pasta, a vibrant mix of eggplant, zucchini, and spinach, and a rich tomato sauce, enriched with cottage and mozzarella cheeses for a balanced and flavorful dish that's light yet satisfying.

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NUTRITION

455kcal
Protein
32.4g
Fat
7.2g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Lasagna Noodle

1/2 cup Low-Fat Cottage Cheese

1/4 cup Low-Fat Mozzarella Cheese (shredded)

1 cup Spinach

1/2 medium Zucchini (sliced)

1/2 cup Eggplant (diced)

1/2 cup Tomato Sauce

1 tbsp Fresh Basil (chopped)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat lasagna noodles according to package instructions until al dente, then drain and set aside.

  • 3

    In a small bowl, stir the cottage cheese with a pinch of salt and the chopped basil for added flavor.

  • 4

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

  • 5

    Layer a portion of the cooked noodles, then add a layer of cottage cheese, followed by spinach, zucchini slices, eggplant, and a drizzle of tomato sauce.

  • 6

    Sprinkle a layer of shredded low-fat mozzarella cheese over the veggies.

  • 7

    Repeat the layers until the ingredients are used up, finishing with a top layer of tomato sauce and a final sprinkle of mozzarella.

  • 8

    Cover the baking dish with foil and bake for 20 minutes.

  • 9

    Remove the foil and bake for an additional 5-7 minutes, or until the cheese on top is melted and slightly golden.

  • 10

    Allow the lasagna to 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 twist on traditional lasagna, featuring layers of whole wheat pasta, a vibrant mix of eggplant, zucchini, and spinach, and a rich tomato sauce, enriched with cottage and mozzarella cheeses for a balanced and flavorful dish that's light yet satisfying.

NUTRITION

455kcal
Protein
32.4g
Fat
7.2g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Lasagna Noodle

1/2 cup Low-Fat Cottage Cheese

1/4 cup Low-Fat Mozzarella Cheese (shredded)

1 cup Spinach

1/2 medium Zucchini (sliced)

1/2 cup Eggplant (diced)

1/2 cup Tomato Sauce

1 tbsp Fresh Basil (chopped)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat lasagna noodles according to package instructions until al dente, then drain and set aside.

  • 3

    In a small bowl, stir the cottage cheese with a pinch of salt and the chopped basil for added flavor.

  • 4

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

  • 5

    Layer a portion of the cooked noodles, then add a layer of cottage cheese, followed by spinach, zucchini slices, eggplant, and a drizzle of tomato sauce.

  • 6

    Sprinkle a layer of shredded low-fat mozzarella cheese over the veggies.

  • 7

    Repeat the layers until the ingredients are used up, finishing with a top layer of tomato sauce and a final sprinkle of mozzarella.

  • 8

    Cover the baking dish with foil and bake for 20 minutes.

  • 9

    Remove the foil and bake for an additional 5-7 minutes, or until the cheese on top is melted and slightly golden.

  • 10

    Allow the lasagna to cool for a few minutes before serving.