Creamy Baked Vegetable Lasagna

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

Creamy Baked Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Creamy Baked Vegetable Lasagna

Enjoy a light yet satisfying lasagna layered with whole wheat noodles, creamy tofu-ricotta blend, and a medley of fresh vegetables, all baked to perfection with a touch of melted mozzarella. This dish offers a comforting balance of textures and flavors while keeping the calories and protein just right.

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NUTRITION

468kcal
Protein
32g
Fat
12.8g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Lasagna Noodles

3 oz Firm Tofu

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

1/2 cup Zucchini (sliced)

1/4 cup Low-Fat Mozzarella Cheese

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a bowl, crumble the firm tofu and mix with the part-skim ricotta cheese until a creamy blend is formed. Season lightly with salt, pepper, and herbs of your choice.

  • 4

    Spread a thin layer of tomato sauce on the bottom of a small baking dish. Layer a few lasagna noodles followed by a portion of the tofu-ricotta mixture.

  • 5

    Add a layer of sliced zucchini and spoon a little more tomato sauce over the vegetables.

  • 6

    Repeat layering until all components are used, finishing with a layer of noodles topped with the remaining tomato sauce.

  • 7

    Sprinkle the low-fat mozzarella cheese evenly over the top.

  • 8

    Bake in the preheated oven for about 20-25 minutes, until the cheese is melted and bubbly and the dish is heated through.

  • 9

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

Creamy Baked Vegetable Lasagna

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

Creamy Baked Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Creamy Baked Vegetable Lasagna

Enjoy a light yet satisfying lasagna layered with whole wheat noodles, creamy tofu-ricotta blend, and a medley of fresh vegetables, all baked to perfection with a touch of melted mozzarella. This dish offers a comforting balance of textures and flavors while keeping the calories and protein just right.

NUTRITION

468kcal
Protein
32g
Fat
12.8g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Lasagna Noodles

3 oz Firm Tofu

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

1/2 cup Zucchini (sliced)

1/4 cup Low-Fat Mozzarella Cheese

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a bowl, crumble the firm tofu and mix with the part-skim ricotta cheese until a creamy blend is formed. Season lightly with salt, pepper, and herbs of your choice.

  • 4

    Spread a thin layer of tomato sauce on the bottom of a small baking dish. Layer a few lasagna noodles followed by a portion of the tofu-ricotta mixture.

  • 5

    Add a layer of sliced zucchini and spoon a little more tomato sauce over the vegetables.

  • 6

    Repeat layering until all components are used, finishing with a layer of noodles topped with the remaining tomato sauce.

  • 7

    Sprinkle the low-fat mozzarella cheese evenly over the top.

  • 8

    Bake in the preheated oven for about 20-25 minutes, until the cheese is melted and bubbly and the dish is heated through.

  • 9

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