Hearty Layered Veggie Lasagna

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

Hearty Layered Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Layered Veggie Lasagna

A vibrant, layered veggie lasagna that brings comforting Italian flavors into a lighter, nutritious dish. Fresh zucchini ribbons replace traditional noodles, interwoven with savory marinara, creamy part-skim ricotta, and nutrient-dense spinach, with a boost of protein from firm tofu and a hint of savory nutritional yeast. Enjoy the harmonious blend of textures and flavors in every bite.

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NUTRITION

428kcal
Protein
33.7g
Fat
16.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

2 cups Fresh Spinach (60g)

1/2 cup Part-Skim Ricotta Cheese (124g)

1/2 cup Marinara Sauce (125g)

4 ounces Firm Tofu (113g)

1 tbsp Nutritional Yeast (5g)

3 sprigs Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles.

  • 3

    Crumble the firm tofu into a medium bowl and gently mix with a pinch of salt and pepper.

  • 4

    Spread a thin layer of marinara sauce at the bottom of a small baking dish.

  • 5

    Layer zucchini slices over the sauce, followed by a layer of fresh spinach, spoonfuls of ricotta cheese, scattered crumbled tofu, and a light dusting of nutritional yeast.

  • 6

    Repeat the layers until all ingredients are used, finishing with a top layer of zucchini slices drizzled with the remaining marinara sauce and garnished with fresh basil.

  • 7

    Cover the dish with foil and bake for 25-30 minutes, until the edges are tender.

  • 8

    Remove the foil for the last 5 minutes of baking to allow the top to set slightly. Serve warm.

Hearty Layered Veggie Lasagna

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

Hearty Layered Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Layered Veggie Lasagna

A vibrant, layered veggie lasagna that brings comforting Italian flavors into a lighter, nutritious dish. Fresh zucchini ribbons replace traditional noodles, interwoven with savory marinara, creamy part-skim ricotta, and nutrient-dense spinach, with a boost of protein from firm tofu and a hint of savory nutritional yeast. Enjoy the harmonious blend of textures and flavors in every bite.

NUTRITION

428kcal
Protein
33.7g
Fat
16.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

2 cups Fresh Spinach (60g)

1/2 cup Part-Skim Ricotta Cheese (124g)

1/2 cup Marinara Sauce (125g)

4 ounces Firm Tofu (113g)

1 tbsp Nutritional Yeast (5g)

3 sprigs Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles.

  • 3

    Crumble the firm tofu into a medium bowl and gently mix with a pinch of salt and pepper.

  • 4

    Spread a thin layer of marinara sauce at the bottom of a small baking dish.

  • 5

    Layer zucchini slices over the sauce, followed by a layer of fresh spinach, spoonfuls of ricotta cheese, scattered crumbled tofu, and a light dusting of nutritional yeast.

  • 6

    Repeat the layers until all ingredients are used, finishing with a top layer of zucchini slices drizzled with the remaining marinara sauce and garnished with fresh basil.

  • 7

    Cover the dish with foil and bake for 25-30 minutes, until the edges are tender.

  • 8

    Remove the foil for the last 5 minutes of baking to allow the top to set slightly. Serve warm.