Baked Vegetable and Ricotta Lasagna

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

Baked Vegetable and Ricotta Lasagna

YOUR SOLIN GENERATED RECIPE

Baked Vegetable and Ricotta Lasagna

Savor a delightful twist on classic lasagna featuring layers of tender whole wheat lasagna sheet, creamy part-skim ricotta, and a medley of garden-fresh vegetables. The rich tomato sauce and perfectly sautéed zucchini, spinach, and mushrooms create a comforting, nutrient-packed dish that's both light and satisfying.

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NUTRITION

493kcal
Protein
33.3g
Fat
16.7g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

1 sheet Whole Wheat Lasagna Noodle (40g)

0.75 cup Part-Skim Ricotta Cheese (170g)

1 medium Zucchini (196g)

1 cup Spinach (30g)

0.5 cup Tomato Sauce (125g)

0.5 cup Mushrooms (35g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini and mushrooms. In a non-stick skillet, add the olive oil over medium heat, then sauté the zucchini and mushrooms until they soften slightly, about 4-5 minutes. Add the spinach at the end and stir until just wilted.

  • 3

    Spread a thin layer of tomato sauce on the bottom of a small baking dish. Lay the whole wheat lasagna sheet over the sauce.

  • 4

    Evenly spread the ricotta cheese over the noodle. Top with the sautéed vegetable mixture.

  • 5

    Drizzle the remaining tomato sauce over the layers. For extra flavor, season with a pinch of salt and pepper if desired.

  • 6

    Bake uncovered for about 20 minutes until the dish is heated through and the flavors meld.

  • 7

    Remove from oven and let it rest for a few minutes before serving.

Baked Vegetable and Ricotta Lasagna

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

Baked Vegetable and Ricotta Lasagna

YOUR SOLIN GENERATED RECIPE

Baked Vegetable and Ricotta Lasagna

Savor a delightful twist on classic lasagna featuring layers of tender whole wheat lasagna sheet, creamy part-skim ricotta, and a medley of garden-fresh vegetables. The rich tomato sauce and perfectly sautéed zucchini, spinach, and mushrooms create a comforting, nutrient-packed dish that's both light and satisfying.

NUTRITION

493kcal
Protein
33.3g
Fat
16.7g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

1 sheet Whole Wheat Lasagna Noodle (40g)

0.75 cup Part-Skim Ricotta Cheese (170g)

1 medium Zucchini (196g)

1 cup Spinach (30g)

0.5 cup Tomato Sauce (125g)

0.5 cup Mushrooms (35g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini and mushrooms. In a non-stick skillet, add the olive oil over medium heat, then sauté the zucchini and mushrooms until they soften slightly, about 4-5 minutes. Add the spinach at the end and stir until just wilted.

  • 3

    Spread a thin layer of tomato sauce on the bottom of a small baking dish. Lay the whole wheat lasagna sheet over the sauce.

  • 4

    Evenly spread the ricotta cheese over the noodle. Top with the sautéed vegetable mixture.

  • 5

    Drizzle the remaining tomato sauce over the layers. For extra flavor, season with a pinch of salt and pepper if desired.

  • 6

    Bake uncovered for about 20 minutes until the dish is heated through and the flavors meld.

  • 7

    Remove from oven and let it rest for a few minutes before serving.