Healthy Veggie Lasagna with Spinach and Ricotta

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

Healthy Veggie Lasagna with Spinach and Ricotta

YOUR SOLIN GENERATED RECIPE

Healthy Veggie Lasagna with Spinach and Ricotta

Delight in a light yet hearty veggie lasagna layered with vibrant spinach, creamy low-fat ricotta, and tender whole wheat lasagna sheets. This recipe balances luscious flavors with a nutritional punch, offering a flavorful meal perfect for a wholesome dinner.

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NUTRITION

499kcal
Protein
33.7g
Fat
15.7g
Carbs
55.8g

SERVINGS

1 serving

INGREDIENTS

80g Whole Wheat Lasagna Noodles

100g Low-Fat Ricotta Cheese

100g Fresh Spinach

80g Zucchini

100g Marinara Sauce

30g Part-Skim Mozzarella Cheese

30g Onion (chopped)

1 clove Garlic (minced)

1 tbsp Fresh Basil (chopped)

1 tsp Oregano

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

    Chop the onion and mince the garlic. Sauté them in a non-stick pan over medium heat until softened and fragrant.

  • 3

    While the aromatics are cooking, slice the zucchini into thin rounds and roughly chop the spinach.

  • 4

    In a mixing bowl, combine the low-fat ricotta with half of the fresh basil and oregano. Season lightly with salt and pepper if desired.

  • 5

    Spread a thin layer of marinara sauce on the bottom of the baking dish. Layer a portion of cooked whole wheat lasagna noodles over the sauce.

  • 6

    Add a layer of the ricotta mixture, followed by a layer of sautéed onion and garlic, zucchini slices, and fresh spinach. Drizzle a little marinara sauce over the veggies.

  • 7

    Repeat layers until all ingredients are utilized, finishing with a layer of marinara sauce on top. Sprinkle part-skim mozzarella evenly over the final layer.

  • 8

    Bake in the oven for about 25-30 minutes or until the lasagna is heated through and the cheese is slightly melted and bubbly.

  • 9

    Garnish with the remaining fresh basil before serving.

Healthy Veggie Lasagna with Spinach and Ricotta

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

Healthy Veggie Lasagna with Spinach and Ricotta

YOUR SOLIN GENERATED RECIPE

Healthy Veggie Lasagna with Spinach and Ricotta

Delight in a light yet hearty veggie lasagna layered with vibrant spinach, creamy low-fat ricotta, and tender whole wheat lasagna sheets. This recipe balances luscious flavors with a nutritional punch, offering a flavorful meal perfect for a wholesome dinner.

NUTRITION

499kcal
Protein
33.7g
Fat
15.7g
Carbs
55.8g

SERVINGS

1 serving

INGREDIENTS

80g Whole Wheat Lasagna Noodles

100g Low-Fat Ricotta Cheese

100g Fresh Spinach

80g Zucchini

100g Marinara Sauce

30g Part-Skim Mozzarella Cheese

30g Onion (chopped)

1 clove Garlic (minced)

1 tbsp Fresh Basil (chopped)

1 tsp Oregano

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

    Chop the onion and mince the garlic. Sauté them in a non-stick pan over medium heat until softened and fragrant.

  • 3

    While the aromatics are cooking, slice the zucchini into thin rounds and roughly chop the spinach.

  • 4

    In a mixing bowl, combine the low-fat ricotta with half of the fresh basil and oregano. Season lightly with salt and pepper if desired.

  • 5

    Spread a thin layer of marinara sauce on the bottom of the baking dish. Layer a portion of cooked whole wheat lasagna noodles over the sauce.

  • 6

    Add a layer of the ricotta mixture, followed by a layer of sautéed onion and garlic, zucchini slices, and fresh spinach. Drizzle a little marinara sauce over the veggies.

  • 7

    Repeat layers until all ingredients are utilized, finishing with a layer of marinara sauce on top. Sprinkle part-skim mozzarella evenly over the final layer.

  • 8

    Bake in the oven for about 25-30 minutes or until the lasagna is heated through and the cheese is slightly melted and bubbly.

  • 9

    Garnish with the remaining fresh basil before serving.