Hearty Roasted Vegetable Lasagna

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

Hearty Roasted Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Vegetable Lasagna

Enjoy a comforting slice of lasagna layered with perfectly roasted vegetables, a light blend of ricotta and melty mozzarella, and a rich tomato sauce. This dish offers warmth and a burst of savory flavors with every bite, making it a satisfying option for dinner.

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NUTRITION

543kcal
Protein
34.5g
Fat
21g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

1 oz Whole Wheat Lasagna Noodles

¼ cup Part-Skim Ricotta Cheese

2 oz Part-Skim Mozzarella Cheese

½ cup Tomato Sauce

1 cup Roasted Mixed Vegetables

1 cup Cooked Spinach

1 tsp Olive Oil

1 clove Garlic

½ small Onion

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat lasagna noodles in boiling water according to package instructions until al dente; drain and set aside.

  • 3

    Toss diced eggplant, zucchini, and bell pepper with olive oil, minced garlic, and sliced onion, then roast in the oven for 20 minutes until tender and lightly caramelized.

  • 4

    In a small saucepan, warm the tomato sauce with a pinch of salt and pepper. Let it simmer for 5 minutes.

  • 5

    Layer the lasagna starting with a thin layer of tomato sauce on the bottom of a small baking dish. Add a layer of noodles, followed by dollops of ricotta, scattered roasted vegetables, and a sprinkle of mozzarella and cooked spinach.

  • 6

    Repeat the layers if your dish size allows, finishing with a top layer of mozzarella cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

  • 8

    Remove from the oven, allow it to rest for a few minutes, then serve warm.

Hearty Roasted Vegetable Lasagna

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

Hearty Roasted Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Vegetable Lasagna

Enjoy a comforting slice of lasagna layered with perfectly roasted vegetables, a light blend of ricotta and melty mozzarella, and a rich tomato sauce. This dish offers warmth and a burst of savory flavors with every bite, making it a satisfying option for dinner.

NUTRITION

543kcal
Protein
34.5g
Fat
21g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

1 oz Whole Wheat Lasagna Noodles

¼ cup Part-Skim Ricotta Cheese

2 oz Part-Skim Mozzarella Cheese

½ cup Tomato Sauce

1 cup Roasted Mixed Vegetables

1 cup Cooked Spinach

1 tsp Olive Oil

1 clove Garlic

½ small Onion

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat lasagna noodles in boiling water according to package instructions until al dente; drain and set aside.

  • 3

    Toss diced eggplant, zucchini, and bell pepper with olive oil, minced garlic, and sliced onion, then roast in the oven for 20 minutes until tender and lightly caramelized.

  • 4

    In a small saucepan, warm the tomato sauce with a pinch of salt and pepper. Let it simmer for 5 minutes.

  • 5

    Layer the lasagna starting with a thin layer of tomato sauce on the bottom of a small baking dish. Add a layer of noodles, followed by dollops of ricotta, scattered roasted vegetables, and a sprinkle of mozzarella and cooked spinach.

  • 6

    Repeat the layers if your dish size allows, finishing with a top layer of mozzarella cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

  • 8

    Remove from the oven, allow it to rest for a few minutes, then serve warm.