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

A vibrant twist on classic lasagna using thinly sliced zucchini layers in place of pasta, combined with firm tofu, earthy mushrooms, and nutrient-packed spinach, topped with a zesty tomato sauce and creamy low-fat cottage cheese. This dish provides a burst of fresh flavors and textures while meeting your macro goals.

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NUTRITION

371kcal
Protein
33.7g
Fat
14.3g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1/2 cup Tomato Sauce (122g)

100g Firm Tofu

100g Mushrooms

1 cup Cooked Spinach (180g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon Dried Basil

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini into long, thin strips to serve as the lasagna noodles.

  • 3

    In a pan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 4

    Add sliced mushrooms and cubed tofu; cook until the mushrooms are softened and the tofu is lightly browned.

  • 5

    Stir in the tomato sauce and dried basil, letting the mixture simmer for a few minutes to meld the flavors.

  • 6

    In a baking dish, layer the zucchini slices, then spread a layer of the tofu-mushroom sauce, followed by a layer of cooked spinach, and finally dollop low-fat cottage cheese on top.

  • 7

    Repeat the layers as desired, ending with a final layer of cottage cheese.

  • 8

    Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes to allow the top to lightly brown.

  • 9

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

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

A vibrant twist on classic lasagna using thinly sliced zucchini layers in place of pasta, combined with firm tofu, earthy mushrooms, and nutrient-packed spinach, topped with a zesty tomato sauce and creamy low-fat cottage cheese. This dish provides a burst of fresh flavors and textures while meeting your macro goals.

NUTRITION

371kcal
Protein
33.7g
Fat
14.3g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1/2 cup Tomato Sauce (122g)

100g Firm Tofu

100g Mushrooms

1 cup Cooked Spinach (180g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon Dried Basil

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini into long, thin strips to serve as the lasagna noodles.

  • 3

    In a pan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 4

    Add sliced mushrooms and cubed tofu; cook until the mushrooms are softened and the tofu is lightly browned.

  • 5

    Stir in the tomato sauce and dried basil, letting the mixture simmer for a few minutes to meld the flavors.

  • 6

    In a baking dish, layer the zucchini slices, then spread a layer of the tofu-mushroom sauce, followed by a layer of cooked spinach, and finally dollop low-fat cottage cheese on top.

  • 7

    Repeat the layers as desired, ending with a final layer of cottage cheese.

  • 8

    Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes to allow the top to lightly brown.

  • 9

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