Roasted Vegetable Layered Lasagna

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

Roasted Vegetable Layered Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Layered Lasagna

Savor the vibrant layers of our Roasted Vegetable Layered Lasagna. Delicate whole wheat noodles are layered with a medley of oven-roasted zucchini, eggplant, red bell pepper, and fresh spinach, all brought together by a rich marinara sauce. Creamy part-skim ricotta and a sprinkle of shredded mozzarella add luxurious texture to every bite. Perfectly balanced for a light yet nourishing meal.

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NUTRITION

485kcal
Protein
34.5g
Fat
18.4g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

1 oz whole wheat lasagna noodles

1/2 cup sliced zucchini (~90g)

1/2 cup diced eggplant (~82g)

1/2 cup chopped red bell pepper (~75g)

1/2 cup fresh spinach

1/2 cup part-skim ricotta cheese

1/2 cup marinara sauce

1 tsp olive oil

1/4 cup cooked lentils

1/4 cup shredded part-skim mozzarella cheese

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the zucchini, eggplant, and red bell pepper with olive oil, salt, and pepper, then roast on a baking sheet for 20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, prepare the whole wheat lasagna noodles according to the package instructions until al dente, then drain.

  • 4

    In a small saucepan, warm the marinara sauce over low heat.

  • 5

    In a baking dish, begin layering: start with a thin layer of marinara, followed by a layer of noodles, a spread of part-skim ricotta, a scattering of cooked lentils, roasted vegetables, and a few fresh spinach leaves. Repeat the layers if desired.

  • 6

    Finish the top with a final drizzle of marinara sauce and sprinkle the shredded mozzarella cheese evenly.

  • 7

    Place the baking dish in the oven and bake for an additional 10-15 minutes, or until the cheese is slightly melted and bubbly.

  • 8

    Let the lasagna cool for a few minutes before serving.

Roasted Vegetable Layered Lasagna

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

Roasted Vegetable Layered Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Layered Lasagna

Savor the vibrant layers of our Roasted Vegetable Layered Lasagna. Delicate whole wheat noodles are layered with a medley of oven-roasted zucchini, eggplant, red bell pepper, and fresh spinach, all brought together by a rich marinara sauce. Creamy part-skim ricotta and a sprinkle of shredded mozzarella add luxurious texture to every bite. Perfectly balanced for a light yet nourishing meal.

NUTRITION

485kcal
Protein
34.5g
Fat
18.4g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

1 oz whole wheat lasagna noodles

1/2 cup sliced zucchini (~90g)

1/2 cup diced eggplant (~82g)

1/2 cup chopped red bell pepper (~75g)

1/2 cup fresh spinach

1/2 cup part-skim ricotta cheese

1/2 cup marinara sauce

1 tsp olive oil

1/4 cup cooked lentils

1/4 cup shredded part-skim mozzarella cheese

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the zucchini, eggplant, and red bell pepper with olive oil, salt, and pepper, then roast on a baking sheet for 20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, prepare the whole wheat lasagna noodles according to the package instructions until al dente, then drain.

  • 4

    In a small saucepan, warm the marinara sauce over low heat.

  • 5

    In a baking dish, begin layering: start with a thin layer of marinara, followed by a layer of noodles, a spread of part-skim ricotta, a scattering of cooked lentils, roasted vegetables, and a few fresh spinach leaves. Repeat the layers if desired.

  • 6

    Finish the top with a final drizzle of marinara sauce and sprinkle the shredded mozzarella cheese evenly.

  • 7

    Place the baking dish in the oven and bake for an additional 10-15 minutes, or until the cheese is slightly melted and bubbly.

  • 8

    Let the lasagna cool for a few minutes before serving.