Healthy Summer Squash and Spinach Lasagna

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

Healthy Summer Squash and Spinach Lasagna

YOUR SOLIN GENERATED RECIPE

Healthy Summer Squash and Spinach Lasagna

A light twist on traditional lasagna that replaces heavy pasta with thinly sliced summer squash layers, combined with fresh spinach, a creamy ricotta and egg mixture, and a hint of tomato sauce. This dish delivers a satisfying blend of textures and flavors, perfect for a nutritious meal at any time of day.

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NUTRITION

475kcal
Protein
34.4g
Fat
21g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Summer Squash (Zucchini)

2 cups Fresh Spinach

1/2 cup Part-Skim Ricotta Cheese

1 large Egg

1/4 cup Shredded Part-Skim Mozzarella Cheese

1 tablespoon Grated Parmesan Cheese

1/2 cup Tomato Sauce (No Sugar Added)

1 clove Minced Garlic

1 small Chopped Onion

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a mandoline or sharp knife, slice the summer squash lengthwise into thin strips to serve as your pasta substitute.

  • 3

    In a pan over medium heat, sauté the chopped onion and minced garlic in a small amount of olive oil (optional, if oil fits within your macro goals) until softened, about 3-4 minutes.

  • 4

    Add the tomato sauce to the pan, stirring briefly, then remove from heat.

  • 5

    In a separate bowl, mix the ricotta cheese with the egg until smooth. Stir in the fresh spinach roughly chopped.

  • 6

    Begin assembling the lasagna: spread a thin layer of the tomato sauce on the bottom of a small baking dish. Layer with a few strips of squash, then spread half of the ricotta-spinach mixture over the squash. Drizzle a little tomato sauce on top.

  • 7

    Repeat the layers with the remaining squash slices and ricotta mixture. Top with the remaining tomato sauce.

  • 8

    Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.

  • 9

    Bake in the preheated oven for 25-30 minutes until the lasagna is heated through and the cheese is melted and lightly golden.

  • 10

    Let the lasagna stand for 5 minutes before serving.

Healthy Summer Squash and Spinach Lasagna

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

Healthy Summer Squash and Spinach Lasagna

YOUR SOLIN GENERATED RECIPE

Healthy Summer Squash and Spinach Lasagna

A light twist on traditional lasagna that replaces heavy pasta with thinly sliced summer squash layers, combined with fresh spinach, a creamy ricotta and egg mixture, and a hint of tomato sauce. This dish delivers a satisfying blend of textures and flavors, perfect for a nutritious meal at any time of day.

NUTRITION

475kcal
Protein
34.4g
Fat
21g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Summer Squash (Zucchini)

2 cups Fresh Spinach

1/2 cup Part-Skim Ricotta Cheese

1 large Egg

1/4 cup Shredded Part-Skim Mozzarella Cheese

1 tablespoon Grated Parmesan Cheese

1/2 cup Tomato Sauce (No Sugar Added)

1 clove Minced Garlic

1 small Chopped Onion

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a mandoline or sharp knife, slice the summer squash lengthwise into thin strips to serve as your pasta substitute.

  • 3

    In a pan over medium heat, sauté the chopped onion and minced garlic in a small amount of olive oil (optional, if oil fits within your macro goals) until softened, about 3-4 minutes.

  • 4

    Add the tomato sauce to the pan, stirring briefly, then remove from heat.

  • 5

    In a separate bowl, mix the ricotta cheese with the egg until smooth. Stir in the fresh spinach roughly chopped.

  • 6

    Begin assembling the lasagna: spread a thin layer of the tomato sauce on the bottom of a small baking dish. Layer with a few strips of squash, then spread half of the ricotta-spinach mixture over the squash. Drizzle a little tomato sauce on top.

  • 7

    Repeat the layers with the remaining squash slices and ricotta mixture. Top with the remaining tomato sauce.

  • 8

    Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.

  • 9

    Bake in the preheated oven for 25-30 minutes until the lasagna is heated through and the cheese is melted and lightly golden.

  • 10

    Let the lasagna stand for 5 minutes before serving.