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, healthy layered veggie lasagna featuring whole wheat noodles, a medley of seasonal vegetables and a rich blend of low-fat cheeses. This dish boasts a delicious combination of flavors and textures that make every bite satisfying without compromising on nutrition.

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NUTRITION

484kcal
Protein
31.9g
Fat
12.9g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodles (56g)

1/4 cup Part-Skim Ricotta Cheese (62g)

1/4 cup Low-Fat Mozzarella Cheese (28g)

1/4 cup Low-Fat Cottage Cheese (62g)

1/2 cup Cooked Spinach (90g)

1/2 cup Sautéed Zucchini (90g)

1/2 cup Diced Tomatoes (120g)

1/2 cup Sliced Mushrooms (35g)

1 clove Minced Garlic (3g)

1 teaspoon Dried Italian Herbs (1g)

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PREPARATION

  • 1

    Preheat your 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 small pan, lightly sauté minced garlic over low heat until fragrant.

  • 4

    In a bowl, gently mix the ricotta, cottage cheese, and dried Italian herbs.

  • 5

    Prepare the veggie layers by mixing the cooked spinach, sautéed zucchini, diced tomatoes, and sliced mushrooms in another bowl.

  • 6

    Assemble the lasagna by placing a single layer of noodles on a lightly greased small baking dish. Spread a thin layer of the cheese mixture on top, followed by a layer of the mixed veggies.

  • 7

    Sprinkle a layer of shredded mozzarella over the veggies. Repeat layering if your dish size allows, finishing with a top layer of cheese.

  • 8

    Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-7 minutes until the cheese gently browns.

  • 9

    Allow the lasagna to cool slightly before serving to let the layers set.

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, healthy layered veggie lasagna featuring whole wheat noodles, a medley of seasonal vegetables and a rich blend of low-fat cheeses. This dish boasts a delicious combination of flavors and textures that make every bite satisfying without compromising on nutrition.

NUTRITION

484kcal
Protein
31.9g
Fat
12.9g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodles (56g)

1/4 cup Part-Skim Ricotta Cheese (62g)

1/4 cup Low-Fat Mozzarella Cheese (28g)

1/4 cup Low-Fat Cottage Cheese (62g)

1/2 cup Cooked Spinach (90g)

1/2 cup Sautéed Zucchini (90g)

1/2 cup Diced Tomatoes (120g)

1/2 cup Sliced Mushrooms (35g)

1 clove Minced Garlic (3g)

1 teaspoon Dried Italian Herbs (1g)

PREPARATION

  • 1

    Preheat your 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 small pan, lightly sauté minced garlic over low heat until fragrant.

  • 4

    In a bowl, gently mix the ricotta, cottage cheese, and dried Italian herbs.

  • 5

    Prepare the veggie layers by mixing the cooked spinach, sautéed zucchini, diced tomatoes, and sliced mushrooms in another bowl.

  • 6

    Assemble the lasagna by placing a single layer of noodles on a lightly greased small baking dish. Spread a thin layer of the cheese mixture on top, followed by a layer of the mixed veggies.

  • 7

    Sprinkle a layer of shredded mozzarella over the veggies. Repeat layering if your dish size allows, finishing with a top layer of cheese.

  • 8

    Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-7 minutes until the cheese gently browns.

  • 9

    Allow the lasagna to cool slightly before serving to let the layers set.