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 a vibrant twist on traditional lasagna featuring thinly sliced zucchini layers, hearty lentils, rich part-skim ricotta, and creamy low-fat cottage cheese nestled between a tangy tomato sauce. This well-balanced dish is both comforting and packed with protein, making it perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

514kcal
Protein
40.5g
Fat
17.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1/2 cup Part-Skim Ricotta Cheese (125g)

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 cup Cooked Lentils (99g)

1/2 cup Tomato Sauce (125g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a mandoline or a sharp knife, thinly slice the zucchini lengthwise to create noodle-like strips.

  • 3

    Lightly season the zucchini slices with a pinch of salt and pepper, if desired.

  • 4

    In a small bowl, gently mix together the part-skim ricotta and cottage cheese until well combined.

  • 5

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

  • 6

    Layer several zucchini slices over the sauce, then add a layer of cooked lentils followed by dollops of the cheese mixture.

  • 7

    Repeat the layering process, finishing with a top layer of tomato sauce.

  • 8

    Cover the dish with foil and bake in the preheated oven for about 20 minutes, until the layers are heated through and flavors meld.

  • 9

    Remove from the oven and let it stand for a few minutes before serving to allow the lasagna to set.

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 a vibrant twist on traditional lasagna featuring thinly sliced zucchini layers, hearty lentils, rich part-skim ricotta, and creamy low-fat cottage cheese nestled between a tangy tomato sauce. This well-balanced dish is both comforting and packed with protein, making it perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

514kcal
Protein
40.5g
Fat
17.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1/2 cup Part-Skim Ricotta Cheese (125g)

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 cup Cooked Lentils (99g)

1/2 cup Tomato Sauce (125g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a mandoline or a sharp knife, thinly slice the zucchini lengthwise to create noodle-like strips.

  • 3

    Lightly season the zucchini slices with a pinch of salt and pepper, if desired.

  • 4

    In a small bowl, gently mix together the part-skim ricotta and cottage cheese until well combined.

  • 5

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

  • 6

    Layer several zucchini slices over the sauce, then add a layer of cooked lentils followed by dollops of the cheese mixture.

  • 7

    Repeat the layering process, finishing with a top layer of tomato sauce.

  • 8

    Cover the dish with foil and bake in the preheated oven for about 20 minutes, until the layers are heated through and flavors meld.

  • 9

    Remove from the oven and let it stand for a few minutes before serving to allow the lasagna to set.