Healthy Layered Veggie Lasagna

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

Healthy Layered Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Healthy Layered Veggie Lasagna

Enjoy a vibrant, plant-powered lasagna featuring layers of grilled zucchini and eggplant, hearty crumbled tofu mixed with chickpeas, and a rich tomato sauce. This lighter twist on a classic comfort dish bursts with fresh veggies and satisfying textures, delivering balanced flavor and a nourishing boost ideal for any meal.

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NUTRITION

494kcal
Protein
34.4g
Fat
18.5g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1/2 medium Eggplant (150g)

250g Firm Tofu

1 cup Tomato Sauce (240g)

1/2 cup Chickpeas (82g, rinsed and drained)

1 cup Spinach (30g)

1 tsp Italian Seasoning

2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini and eggplant lengthwise into thin strips. Brush lightly with olive oil and season with salt, pepper, and Italian seasoning. Grill or pan-sear the slices until they develop a slight char, about 2 minutes per side.

  • 3

    Crumble the firm tofu into a bowl. Mix in a bit of salt, pepper, and a drizzle of olive oil. For extra flavor, consider adding a pinch more Italian seasoning.

  • 4

    In a baking dish, spread a thin layer of tomato sauce on the bottom.

  • 5

    Layer the grilled zucchini and eggplant slices over the sauce. Sprinkle half of the chickpeas evenly over the vegetable layer.

  • 6

    Distribute the crumbled tofu evenly over the chickpeas, then add the raw spinach as an additional layer.

  • 7

    Pour the remaining tomato sauce over the layers, ensuring even coverage.

  • 8

    Cover the dish with foil and bake in the preheated oven for about 20 minutes to allow the flavors to meld together.

  • 9

    Remove the foil for the last 5 minutes of baking if you prefer a slightly browned top. Serve warm and enjoy your healthy layered veggie lasagna.

Healthy Layered Veggie Lasagna

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

Healthy Layered Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Healthy Layered Veggie Lasagna

Enjoy a vibrant, plant-powered lasagna featuring layers of grilled zucchini and eggplant, hearty crumbled tofu mixed with chickpeas, and a rich tomato sauce. This lighter twist on a classic comfort dish bursts with fresh veggies and satisfying textures, delivering balanced flavor and a nourishing boost ideal for any meal.

NUTRITION

494kcal
Protein
34.4g
Fat
18.5g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1/2 medium Eggplant (150g)

250g Firm Tofu

1 cup Tomato Sauce (240g)

1/2 cup Chickpeas (82g, rinsed and drained)

1 cup Spinach (30g)

1 tsp Italian Seasoning

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini and eggplant lengthwise into thin strips. Brush lightly with olive oil and season with salt, pepper, and Italian seasoning. Grill or pan-sear the slices until they develop a slight char, about 2 minutes per side.

  • 3

    Crumble the firm tofu into a bowl. Mix in a bit of salt, pepper, and a drizzle of olive oil. For extra flavor, consider adding a pinch more Italian seasoning.

  • 4

    In a baking dish, spread a thin layer of tomato sauce on the bottom.

  • 5

    Layer the grilled zucchini and eggplant slices over the sauce. Sprinkle half of the chickpeas evenly over the vegetable layer.

  • 6

    Distribute the crumbled tofu evenly over the chickpeas, then add the raw spinach as an additional layer.

  • 7

    Pour the remaining tomato sauce over the layers, ensuring even coverage.

  • 8

    Cover the dish with foil and bake in the preheated oven for about 20 minutes to allow the flavors to meld together.

  • 9

    Remove the foil for the last 5 minutes of baking if you prefer a slightly browned top. Serve warm and enjoy your healthy layered veggie lasagna.