Hearty Vegetable Lasagna

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

Hearty Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable Lasagna

A comforting, layered vegetable lasagna bursting with a medley of fresh zucchini, spinach, and a hearty tomato sauce, enriched with creamy low‐fat ricotta and a sprinkle of part-skim mozzarella. This dish combines tender lasagna noodles with protein-boosting chickpeas and a hint of nutritional yeast for an umami lift, making it a satisfying choice for any meal of the day.

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NUTRITION

487kcal
Protein
32g
Fat
12.8g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

2 sheets Lasagna Noodles (50g total)

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

1 cup Fresh Spinach (30g)

1/2 medium Zucchini (60g)

1/2 cup Tomato Sauce (125g)

1/4 cup Part-Skim Mozzarella Cheese (28g)

1/3 cup Cooked Chickpeas (53g)

1 tbsp Nutritional Yeast (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly boil the lasagna noodles until just al dente, then drain and set aside.

  • 3

    In a skillet over medium heat, lightly sauté the sliced zucchini and fresh spinach until just wilted. Remove from heat.

  • 4

    In a mixing bowl, combine the low-fat ricotta cheese with the nutritional yeast. Season lightly with salt and pepper if desired.

  • 5

    In a baking dish, spread a thin layer of tomato sauce on the bottom. Place a layer of lasagna noodles, followed by a layer of the ricotta mixture, sautéed vegetables, and cooked chickpeas. Drizzle a little more tomato sauce over the layers, then sprinkle part-skim mozzarella cheese on top.

  • 6

    Repeat the layering if your dish allows, finishing with a final layer of noodles, sauce, and a topping of mozzarella.

  • 7

    Cover the dish with foil and bake in the preheated oven for 25-30 minutes, until heated through and the cheese is slightly bubbly.

  • 8

    Remove from the oven and let it sit for a few minutes before serving.

Hearty Vegetable Lasagna

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

Hearty Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable Lasagna

A comforting, layered vegetable lasagna bursting with a medley of fresh zucchini, spinach, and a hearty tomato sauce, enriched with creamy low‐fat ricotta and a sprinkle of part-skim mozzarella. This dish combines tender lasagna noodles with protein-boosting chickpeas and a hint of nutritional yeast for an umami lift, making it a satisfying choice for any meal of the day.

NUTRITION

487kcal
Protein
32g
Fat
12.8g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

2 sheets Lasagna Noodles (50g total)

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

1 cup Fresh Spinach (30g)

1/2 medium Zucchini (60g)

1/2 cup Tomato Sauce (125g)

1/4 cup Part-Skim Mozzarella Cheese (28g)

1/3 cup Cooked Chickpeas (53g)

1 tbsp Nutritional Yeast (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly boil the lasagna noodles until just al dente, then drain and set aside.

  • 3

    In a skillet over medium heat, lightly sauté the sliced zucchini and fresh spinach until just wilted. Remove from heat.

  • 4

    In a mixing bowl, combine the low-fat ricotta cheese with the nutritional yeast. Season lightly with salt and pepper if desired.

  • 5

    In a baking dish, spread a thin layer of tomato sauce on the bottom. Place a layer of lasagna noodles, followed by a layer of the ricotta mixture, sautéed vegetables, and cooked chickpeas. Drizzle a little more tomato sauce over the layers, then sprinkle part-skim mozzarella cheese on top.

  • 6

    Repeat the layering if your dish allows, finishing with a final layer of noodles, sauce, and a topping of mozzarella.

  • 7

    Cover the dish with foil and bake in the preheated oven for 25-30 minutes, until heated through and the cheese is slightly bubbly.

  • 8

    Remove from the oven and let it sit for a few minutes before serving.