Hearty Baked Veggie Lasagna

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

Hearty Baked Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Baked Veggie Lasagna

Savor a comforting, plant-forward lasagna layered with tender, roasted vegetables and a rich blend of low-fat cheeses. This baked classic melds whole wheat noodles with fresh zucchini, bell peppers, mushrooms, and spinach, enveloped in a tangy marinara sauce. Every bite is satisfying and nourishing, perfect for any meal of the day.

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NUTRITION

568kcal
Protein
34.8g
Fat
19.5g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Whole Wheat Lasagna Noodles (approx. 56g total)

1/2 cup Low-Fat Ricotta Cheese (125g)

1/2 cup Part-Skim Mozzarella Cheese (56g, shredded)

1 cup Marinara Sauce (250g)

1 medium Zucchini (196g, sliced)

1 medium Red Bell Pepper (119g, sliced)

2 cups Fresh Spinach (60g total)

1 cup Mushrooms (70g, sliced)

2 teaspoons Olive Oil

1 teaspoon Dried Basil and Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Prepare all vegetables by slicing the zucchini, red bell pepper, and mushrooms. Rinse and pat dry the fresh spinach.

  • 3

    Lightly toss the zucchini, bell pepper, and mushrooms in olive oil, salt, pepper, and dried herbs. Roast them in the oven for about 10 minutes until they begin to soften.

  • 4

    In a baking dish, spread a thin layer of marinara sauce. Lay down a few pieces of whole wheat lasagna noodles to cover the bottom.

  • 5

    Spread a layer of low-fat ricotta cheese over the noodles, then add roasted vegetables, fresh spinach, and a drizzle of marinara sauce.

  • 6

    Repeat the layers, ending with a layer of noodles topped with the remaining marinara sauce and a final sprinkle of part-skim mozzarella cheese.

  • 7

    Cover the dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

  • 8

    Allow the lasagna to rest for 5 minutes before serving.

Hearty Baked Veggie Lasagna

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

Hearty Baked Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Baked Veggie Lasagna

Savor a comforting, plant-forward lasagna layered with tender, roasted vegetables and a rich blend of low-fat cheeses. This baked classic melds whole wheat noodles with fresh zucchini, bell peppers, mushrooms, and spinach, enveloped in a tangy marinara sauce. Every bite is satisfying and nourishing, perfect for any meal of the day.

NUTRITION

568kcal
Protein
34.8g
Fat
19.5g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Whole Wheat Lasagna Noodles (approx. 56g total)

1/2 cup Low-Fat Ricotta Cheese (125g)

1/2 cup Part-Skim Mozzarella Cheese (56g, shredded)

1 cup Marinara Sauce (250g)

1 medium Zucchini (196g, sliced)

1 medium Red Bell Pepper (119g, sliced)

2 cups Fresh Spinach (60g total)

1 cup Mushrooms (70g, sliced)

2 teaspoons Olive Oil

1 teaspoon Dried Basil and Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Prepare all vegetables by slicing the zucchini, red bell pepper, and mushrooms. Rinse and pat dry the fresh spinach.

  • 3

    Lightly toss the zucchini, bell pepper, and mushrooms in olive oil, salt, pepper, and dried herbs. Roast them in the oven for about 10 minutes until they begin to soften.

  • 4

    In a baking dish, spread a thin layer of marinara sauce. Lay down a few pieces of whole wheat lasagna noodles to cover the bottom.

  • 5

    Spread a layer of low-fat ricotta cheese over the noodles, then add roasted vegetables, fresh spinach, and a drizzle of marinara sauce.

  • 6

    Repeat the layers, ending with a layer of noodles topped with the remaining marinara sauce and a final sprinkle of part-skim mozzarella cheese.

  • 7

    Cover the dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

  • 8

    Allow the lasagna to rest for 5 minutes before serving.