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, nutrient-packed veggie lasagna layered with whole wheat noodles, fresh spinach, and a delicate blend of low-fat cottage cheese and tofu, all brought together with a rich, homemade marinara sauce and topped with melty part-skim mozzarella. This lighter twist on a classic lasagna delivers satisfying textures and hearty flavors while keeping your macros in check.

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NUTRITION

404kcal
Protein
32.8g
Fat
14.2g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked whole wheat lasagna noodles (70g)

1/2 cup fresh spinach (15g)

1/2 cup low-fat cottage cheese (113g)

1/4 cup firm tofu (60g)

1/2 cup marinara sauce (125g)

1 ounce part-skim mozzarella cheese (28g)

1/2 cup sliced mushrooms (35g)

1/4 cup diced bell pepper (40g)

1 teaspoon olive oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly sauté the spinach, mushrooms, and diced bell pepper in olive oil until just softened.

  • 3

    In a small bowl, mix the low-fat cottage cheese with crumbled firm tofu to create a creamy blend.

  • 4

    Spread a thin layer of marinara sauce in the bottom of a small baking dish.

  • 5

    Layer the dish with cooked whole wheat lasagna noodles, followed by a layer of the veggie mix, then dollops of the cottage cheese-tofu blend, and a drizzle of marinara sauce.

  • 6

    Repeat the layering process until all ingredients are used, finishing with a layer of marinara sauce.

  • 7

    Sprinkle the part-skim mozzarella cheese evenly on top.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

  • 9

    Let the lasagna rest for a few minutes before serving to allow the layers to 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, nutrient-packed veggie lasagna layered with whole wheat noodles, fresh spinach, and a delicate blend of low-fat cottage cheese and tofu, all brought together with a rich, homemade marinara sauce and topped with melty part-skim mozzarella. This lighter twist on a classic lasagna delivers satisfying textures and hearty flavors while keeping your macros in check.

NUTRITION

404kcal
Protein
32.8g
Fat
14.2g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked whole wheat lasagna noodles (70g)

1/2 cup fresh spinach (15g)

1/2 cup low-fat cottage cheese (113g)

1/4 cup firm tofu (60g)

1/2 cup marinara sauce (125g)

1 ounce part-skim mozzarella cheese (28g)

1/2 cup sliced mushrooms (35g)

1/4 cup diced bell pepper (40g)

1 teaspoon olive oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly sauté the spinach, mushrooms, and diced bell pepper in olive oil until just softened.

  • 3

    In a small bowl, mix the low-fat cottage cheese with crumbled firm tofu to create a creamy blend.

  • 4

    Spread a thin layer of marinara sauce in the bottom of a small baking dish.

  • 5

    Layer the dish with cooked whole wheat lasagna noodles, followed by a layer of the veggie mix, then dollops of the cottage cheese-tofu blend, and a drizzle of marinara sauce.

  • 6

    Repeat the layering process until all ingredients are used, finishing with a layer of marinara sauce.

  • 7

    Sprinkle the part-skim mozzarella cheese evenly on top.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

  • 9

    Let the lasagna rest for a few minutes before serving to allow the layers to set.