Hearty Layered Vegetable Lasagna

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

Hearty Layered Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Layered Vegetable Lasagna

Savor a vibrant, layered vegetable lasagna that's perfect for any meal. This dish features tender slices of zucchini and eggplant, a rich tomato sauce, and a blend of creamy low-fat ricotta and melted mozzarella, all layered between whole wheat lasagna noodles for a delightful texture and balanced flavor.

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NUTRITION

562kcal
Protein
32.4g
Fat
16.2g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Lasagna Noodles

1 cup sliced Zucchini

1 cup diced Eggplant

1/2 cup Tomato Sauce

1/2 cup Low-Fat Ricotta Cheese

1 cup Spinach

0.25 cup shredded Part-Skim Mozzarella Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat lasagna noodles according to package instructions until al dente. Drain and set aside.

  • 3

    Sauté the diced eggplant and sliced zucchini in a lightly oiled pan until they are just tender, about 5-7 minutes. Season with a pinch of salt and pepper.

  • 4

    Warm the tomato sauce in a small saucepan over medium heat, stirring occasionally.

  • 5

    In a baking dish, begin by spreading a thin layer of tomato sauce on the bottom.

  • 6

    Layer with a portion of the cooked lasagna noodles, followed by a mix of sautéed vegetables and spinach. Dollop spoonfuls of low-fat ricotta cheese evenly over the vegetables.

  • 7

    Repeat the layers, finishing with a top layer of noodles. Spoon the remaining tomato sauce over the noodles and sprinkle shredded part-skim mozzarella cheese on top.

  • 8

    Cover with foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is slightly golden.

  • 9

    Let the lasagna rest for a few minutes before serving to allow the layers to set.

Hearty Layered Vegetable Lasagna

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

Hearty Layered Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Layered Vegetable Lasagna

Savor a vibrant, layered vegetable lasagna that's perfect for any meal. This dish features tender slices of zucchini and eggplant, a rich tomato sauce, and a blend of creamy low-fat ricotta and melted mozzarella, all layered between whole wheat lasagna noodles for a delightful texture and balanced flavor.

NUTRITION

562kcal
Protein
32.4g
Fat
16.2g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Lasagna Noodles

1 cup sliced Zucchini

1 cup diced Eggplant

1/2 cup Tomato Sauce

1/2 cup Low-Fat Ricotta Cheese

1 cup Spinach

0.25 cup shredded Part-Skim Mozzarella Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat lasagna noodles according to package instructions until al dente. Drain and set aside.

  • 3

    Sauté the diced eggplant and sliced zucchini in a lightly oiled pan until they are just tender, about 5-7 minutes. Season with a pinch of salt and pepper.

  • 4

    Warm the tomato sauce in a small saucepan over medium heat, stirring occasionally.

  • 5

    In a baking dish, begin by spreading a thin layer of tomato sauce on the bottom.

  • 6

    Layer with a portion of the cooked lasagna noodles, followed by a mix of sautéed vegetables and spinach. Dollop spoonfuls of low-fat ricotta cheese evenly over the vegetables.

  • 7

    Repeat the layers, finishing with a top layer of noodles. Spoon the remaining tomato sauce over the noodles and sprinkle shredded part-skim mozzarella cheese on top.

  • 8

    Cover with foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is slightly golden.

  • 9

    Let the lasagna rest for a few minutes before serving to allow the layers to set.