Creamy Layered Vegetable Lasagna

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

Creamy Layered Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Creamy Layered Vegetable Lasagna

Enjoy a vibrant, creamy layered vegetable lasagna that melds whole wheat noodles with a rich blend of low-fat cottage cheese, tangy marinara, and a medley of sautéed vegetables. This dish is delicately topped with part-skim mozzarella and infused with aromatic olive oil, delivering a comforting meal with a balanced profile of flavors and textures.

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NUTRITION

502kcal
Protein
33.2g
Fat
16g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodles (56g total)

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 cup Marinara Sauce (125g)

1/4 cup Part-Skim Mozzarella Cheese (28g)

1 cup Fresh Spinach (30g)

1/2 cup Sliced Mushrooms (35g)

1/2 cup Zucchini Slices (90g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly sauté the spinach, mushrooms, and zucchini in olive oil for 3-4 minutes until just softened.

  • 3

    In a baking dish, start by spreading a thin layer of marinara sauce on the bottom.

  • 4

    Place the whole wheat lasagna noodles over the sauce.

  • 5

    Layer half of the cottage cheese over the noodles, followed by a portion of the sautéed vegetables.

  • 6

    Drizzle a little extra marinara sauce over the vegetables and sprinkle a portion of the mozzarella cheese.

  • 7

    Repeat the layering process with another sheet of lasagna noodle, remaining cottage cheese, vegetables, and marinara sauce.

  • 8

    Finish with a final sprinkle of mozzarella cheese on top.

  • 9

    Bake in the preheated oven for 20-25 minutes until the cheese is melted and slightly golden.

  • 10

    Let the lasagna cool for a few minutes before serving.

Creamy Layered Vegetable Lasagna

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

Creamy Layered Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Creamy Layered Vegetable Lasagna

Enjoy a vibrant, creamy layered vegetable lasagna that melds whole wheat noodles with a rich blend of low-fat cottage cheese, tangy marinara, and a medley of sautéed vegetables. This dish is delicately topped with part-skim mozzarella and infused with aromatic olive oil, delivering a comforting meal with a balanced profile of flavors and textures.

NUTRITION

502kcal
Protein
33.2g
Fat
16g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodles (56g total)

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 cup Marinara Sauce (125g)

1/4 cup Part-Skim Mozzarella Cheese (28g)

1 cup Fresh Spinach (30g)

1/2 cup Sliced Mushrooms (35g)

1/2 cup Zucchini Slices (90g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly sauté the spinach, mushrooms, and zucchini in olive oil for 3-4 minutes until just softened.

  • 3

    In a baking dish, start by spreading a thin layer of marinara sauce on the bottom.

  • 4

    Place the whole wheat lasagna noodles over the sauce.

  • 5

    Layer half of the cottage cheese over the noodles, followed by a portion of the sautéed vegetables.

  • 6

    Drizzle a little extra marinara sauce over the vegetables and sprinkle a portion of the mozzarella cheese.

  • 7

    Repeat the layering process with another sheet of lasagna noodle, remaining cottage cheese, vegetables, and marinara sauce.

  • 8

    Finish with a final sprinkle of mozzarella cheese on top.

  • 9

    Bake in the preheated oven for 20-25 minutes until the cheese is melted and slightly golden.

  • 10

    Let the lasagna cool for a few minutes before serving.