Hearty Baked Vegetable Lasagna

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

Hearty Baked Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Baked Vegetable Lasagna

Savor a warm, comforting lasagna layered with tender whole wheat noodles, lightly seasoned tomato sauce, a mix of fresh vegetables, and creamy low-fat cheeses. This vibrant dish offers a delightful balance of flavors and textures ideal for a wholesome meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

546kcal
Protein
35g
Fat
15g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodles (60g total)

0.33 cup Low-Fat Ricotta Cheese (82g)

0.25 cup Part-Skim Mozzarella Cheese (28g)

0.5 cup Tomato Sauce (125g)

1 cup Cooked Spinach (180g)

0.5 cup Sliced Zucchini (100g)

0.5 cup Sliced Mushrooms (35g)

0.5 cup Diced Bell Pepper (75g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Lightly cook the whole wheat lasagna noodles in boiling water for 3-4 minutes until just softened, then drain.

  • 3

    In a skillet, quickly sauté the zucchini, mushrooms, and bell pepper over medium heat until slightly softened; season lightly with salt and pepper if desired.

  • 4

    Layer a baking dish with a thin spread of tomato sauce. Place a lasagna noodle sheet on top, followed by a spread of ricotta cheese, a layer of spinach, and the sautéed vegetables. Drizzle a bit of tomato sauce over the layers.

  • 5

    Repeat the layers and finish with a top layer of lasagna noodle, remaining tomato sauce, and sprinkle the part-skim mozzarella cheese evenly on top.

  • 6

    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

  • 7

    Allow the lasagna to cool for a few minutes before serving.

Hearty Baked Vegetable Lasagna

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

Hearty Baked Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Baked Vegetable Lasagna

Savor a warm, comforting lasagna layered with tender whole wheat noodles, lightly seasoned tomato sauce, a mix of fresh vegetables, and creamy low-fat cheeses. This vibrant dish offers a delightful balance of flavors and textures ideal for a wholesome meal any time of day.

NUTRITION

546kcal
Protein
35g
Fat
15g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodles (60g total)

0.33 cup Low-Fat Ricotta Cheese (82g)

0.25 cup Part-Skim Mozzarella Cheese (28g)

0.5 cup Tomato Sauce (125g)

1 cup Cooked Spinach (180g)

0.5 cup Sliced Zucchini (100g)

0.5 cup Sliced Mushrooms (35g)

0.5 cup Diced Bell Pepper (75g)

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Lightly cook the whole wheat lasagna noodles in boiling water for 3-4 minutes until just softened, then drain.

  • 3

    In a skillet, quickly sauté the zucchini, mushrooms, and bell pepper over medium heat until slightly softened; season lightly with salt and pepper if desired.

  • 4

    Layer a baking dish with a thin spread of tomato sauce. Place a lasagna noodle sheet on top, followed by a spread of ricotta cheese, a layer of spinach, and the sautéed vegetables. Drizzle a bit of tomato sauce over the layers.

  • 5

    Repeat the layers and finish with a top layer of lasagna noodle, remaining tomato sauce, and sprinkle the part-skim mozzarella cheese evenly on top.

  • 6

    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

  • 7

    Allow the lasagna to cool for a few minutes before serving.