Hearty Baked Veggie Lasagna

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

Hearty Baked Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Baked Veggie Lasagna

Enjoy a comforting, layered veggie lasagna that swaps traditional pasta for thinly sliced zucchini and packs a protein punch with creamy low‐fat cottage cheese and a hint of part-skim mozzarella. It’s hearty, delicious, and perfect for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

328kcal
Protein
39.6g
Fat
9.1g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (sliced lengthwise)

1 cup Low-Fat Cottage Cheese

1/2 cup Tomato Sauce

1/2 cup Spinach (chopped)

1/2 cup Mushrooms (sliced)

1 tsp Olive Oil

1/4 cup Part-Skim Mozzarella Cheese

2 cloves Garlic (minced)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a skillet, heat the olive oil over medium heat. Add minced garlic and sliced mushrooms, cooking until soft and fragrant (about 3-4 minutes).

  • 4

    Mix the sautéed mushrooms and garlic with chopped spinach in a bowl.

  • 5

    In a separate bowl, blend the low-fat cottage cheese with a bit of salt and pepper for flavor.

  • 6

    Layer the ingredients in a small baking dish: Begin with a thin layer of tomato sauce, then arrange zucchini slices, followed by a layer of the cottage cheese mix, the mushroom-spinach mixture, and a light drizzle more of tomato sauce.

  • 7

    Sprinkle the part-skim mozzarella cheese on top.

  • 8

    Repeat layering until ingredients are used, finishing with a cheese layer.

  • 9

    Bake in the oven for 20-25 minutes until the dish is heated through and the cheese is slightly melted.

  • 10

    Let cool for a few minutes before serving.

Hearty Baked Veggie Lasagna

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

Hearty Baked Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Baked Veggie Lasagna

Enjoy a comforting, layered veggie lasagna that swaps traditional pasta for thinly sliced zucchini and packs a protein punch with creamy low‐fat cottage cheese and a hint of part-skim mozzarella. It’s hearty, delicious, and perfect for breakfast, lunch, or dinner.

NUTRITION

328kcal
Protein
39.6g
Fat
9.1g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (sliced lengthwise)

1 cup Low-Fat Cottage Cheese

1/2 cup Tomato Sauce

1/2 cup Spinach (chopped)

1/2 cup Mushrooms (sliced)

1 tsp Olive Oil

1/4 cup Part-Skim Mozzarella Cheese

2 cloves Garlic (minced)

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a skillet, heat the olive oil over medium heat. Add minced garlic and sliced mushrooms, cooking until soft and fragrant (about 3-4 minutes).

  • 4

    Mix the sautéed mushrooms and garlic with chopped spinach in a bowl.

  • 5

    In a separate bowl, blend the low-fat cottage cheese with a bit of salt and pepper for flavor.

  • 6

    Layer the ingredients in a small baking dish: Begin with a thin layer of tomato sauce, then arrange zucchini slices, followed by a layer of the cottage cheese mix, the mushroom-spinach mixture, and a light drizzle more of tomato sauce.

  • 7

    Sprinkle the part-skim mozzarella cheese on top.

  • 8

    Repeat layering until ingredients are used, finishing with a cheese layer.

  • 9

    Bake in the oven for 20-25 minutes until the dish is heated through and the cheese is slightly melted.

  • 10

    Let cool for a few minutes before serving.