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

Enjoy this heartwarming veggie lasagna loaded with layers of whole wheat pasta, savory low‐fat cottage cheese, and a blend of wholesome tomato sauce, lentils, and fresh vegetables. Each bite bursts with layered flavors and a satisfying texture that makes it perfect for any meal time.

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NUTRITION

549kcal
Protein
38.2g
Fat
14.2g
Carbs
72.5g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodle (112g total)

1/2 cup Low-Fat Cottage Cheese (110g)

1/4 cup Part-Skim Mozzarella Cheese (28g)

1/4 cup Cooked Lentils (50g)

1/2 cup Tomato Sauce (122g)

1 cup Fresh Spinach (30g)

1/2 medium Zucchini (90g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic

1 teaspoon Dried Basil & Oregano

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Boil the whole wheat lasagna noodles according to package instructions until al dente, then drain and set aside.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, then add sliced zucchini. Sauté for 3-4 minutes until slightly tender.

  • 4

    Stir in the tomato sauce, cooked lentils, dried basil and oregano. Allow the sauce to simmer for about 5 minutes.

  • 5

    In a small bowl, combine the low-fat cottage cheese and part-skim mozzarella cheese. Mix gently.

  • 6

    Layer the ingredients in a small baking dish: start with a layer of sauce, then a noodle sheet, followed by a spread of the cheese mixture, a handful of fresh spinach, and a drizzle of sauce. Repeat the layers as desired, finishing with a light sauce layer on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until bubbly and heated through.

  • 8

    Allow the lasagna to cool slightly before serving. Garnish with additional fresh basil if desired.

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

Enjoy this heartwarming veggie lasagna loaded with layers of whole wheat pasta, savory low‐fat cottage cheese, and a blend of wholesome tomato sauce, lentils, and fresh vegetables. Each bite bursts with layered flavors and a satisfying texture that makes it perfect for any meal time.

NUTRITION

549kcal
Protein
38.2g
Fat
14.2g
Carbs
72.5g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodle (112g total)

1/2 cup Low-Fat Cottage Cheese (110g)

1/4 cup Part-Skim Mozzarella Cheese (28g)

1/4 cup Cooked Lentils (50g)

1/2 cup Tomato Sauce (122g)

1 cup Fresh Spinach (30g)

1/2 medium Zucchini (90g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic

1 teaspoon Dried Basil & Oregano

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Boil the whole wheat lasagna noodles according to package instructions until al dente, then drain and set aside.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, then add sliced zucchini. Sauté for 3-4 minutes until slightly tender.

  • 4

    Stir in the tomato sauce, cooked lentils, dried basil and oregano. Allow the sauce to simmer for about 5 minutes.

  • 5

    In a small bowl, combine the low-fat cottage cheese and part-skim mozzarella cheese. Mix gently.

  • 6

    Layer the ingredients in a small baking dish: start with a layer of sauce, then a noodle sheet, followed by a spread of the cheese mixture, a handful of fresh spinach, and a drizzle of sauce. Repeat the layers as desired, finishing with a light sauce layer on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until bubbly and heated through.

  • 8

    Allow the lasagna to cool slightly before serving. Garnish with additional fresh basil if desired.