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

Savor a vibrant, light lasagna that layers tender zucchini, hearty mushrooms, and sweet bell peppers with a rich tomato sauce and a silky blend of tofu and cottage cheese. This dish bursts with garden-fresh flavors and a sprinkle of nutritional yeast, offering a satisfying meal that is both nutritious and delicious.

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NUTRITION

381kcal
Protein
34.4g
Fat
17.1g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 cup Sliced Mushrooms (70g)

1/2 medium Red Bell Pepper (75g)

1 cup Fresh Spinach (30g)

200g Extra Firm Tofu

50g Low-Fat Cottage Cheese

1/2 cup Tomato Sauce (122g)

1 tsp Olive Oil (4.5g)

1/4 cup Diced Onion (40g)

1 clove Garlic (3g)

1 tbsp Nutritional Yeast (5g)

3 Fresh Basil leaves

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as your lasagna noodles. Lightly salt them and let them rest to remove excess moisture.

  • 3

    Heat a non-stick pan with olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant, about 2 minutes.

  • 4

    Add in the sliced mushrooms and diced red bell pepper, cooking until they soften, about 4-5 minutes.

  • 5

    Stir in the tomato sauce and allow it to simmer for a couple of minutes. Season with a pinch of salt and pepper.

  • 6

    In a blender or food processor, combine the extra firm tofu, low-fat cottage cheese, nutritional yeast, and fresh basil. Blend until smooth to form a creamy cheese mixture.

  • 7

    In a lightly oiled baking dish, create layers starting with a single layer of zucchini strips, followed by the sautéed veggie mix, a layer of fresh spinach, and dollops of the tofu-cottage cheese mixture.

  • 8

    Repeat the layering process until all ingredients are used, finishing with a layer of zucchini on top.

  • 9

    Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes to allow the top layer to lightly brown.

  • 10

    Remove from the oven, let cool slightly, then serve warm as a wholesome, veggie-packed 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

Savor a vibrant, light lasagna that layers tender zucchini, hearty mushrooms, and sweet bell peppers with a rich tomato sauce and a silky blend of tofu and cottage cheese. This dish bursts with garden-fresh flavors and a sprinkle of nutritional yeast, offering a satisfying meal that is both nutritious and delicious.

NUTRITION

381kcal
Protein
34.4g
Fat
17.1g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 cup Sliced Mushrooms (70g)

1/2 medium Red Bell Pepper (75g)

1 cup Fresh Spinach (30g)

200g Extra Firm Tofu

50g Low-Fat Cottage Cheese

1/2 cup Tomato Sauce (122g)

1 tsp Olive Oil (4.5g)

1/4 cup Diced Onion (40g)

1 clove Garlic (3g)

1 tbsp Nutritional Yeast (5g)

3 Fresh Basil leaves

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as your lasagna noodles. Lightly salt them and let them rest to remove excess moisture.

  • 3

    Heat a non-stick pan with olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant, about 2 minutes.

  • 4

    Add in the sliced mushrooms and diced red bell pepper, cooking until they soften, about 4-5 minutes.

  • 5

    Stir in the tomato sauce and allow it to simmer for a couple of minutes. Season with a pinch of salt and pepper.

  • 6

    In a blender or food processor, combine the extra firm tofu, low-fat cottage cheese, nutritional yeast, and fresh basil. Blend until smooth to form a creamy cheese mixture.

  • 7

    In a lightly oiled baking dish, create layers starting with a single layer of zucchini strips, followed by the sautéed veggie mix, a layer of fresh spinach, and dollops of the tofu-cottage cheese mixture.

  • 8

    Repeat the layering process until all ingredients are used, finishing with a layer of zucchini on top.

  • 9

    Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes to allow the top layer to lightly brown.

  • 10

    Remove from the oven, let cool slightly, then serve warm as a wholesome, veggie-packed lasagna.