Creamy Layered Vegetable Lasagna

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

Creamy Layered Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Creamy Layered Vegetable Lasagna

Enjoy a light yet satisfying layered vegetable lasagna that swaps traditional pasta for tender zucchini slices. This dish is wonderfully creamy with a blend of low‐fat cottage cheese and part‑skim ricotta, accented by a vibrant marinara and a touch of melted low‑fat mozzarella. Perfect for a breakfast, lunch, or dinner that comforts and nourishes.

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NUTRITION

566kcal
Protein
50.8g
Fat
15g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

3/4 cup Low-Fat Cottage Cheese

1/2 cup Part-Skim Ricotta Cheese

3/4 cup Marinara Sauce

1/4 cup Low-Fat Mozzarella Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips that will serve as your pasta layers.

  • 3

    In a small bowl, mix the low-fat cottage cheese with the part-skim ricotta cheese until smooth.

  • 4

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

  • 5

    Layer zucchini slices over the sauce, then evenly spread a portion of the cheese mixture on top. Drizzle a little marinara sauce over the cheese.

  • 6

    Repeat the layering process for 3-4 layers, finishing with a final layer of zucchini topped with the remaining marinara sauce.

  • 7

    Sprinkle the low-fat mozzarella cheese evenly over the top.

  • 8

    Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

  • 9

    Allow the lasagna to cool slightly before serving.

Creamy Layered Vegetable Lasagna

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

Creamy Layered Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Creamy Layered Vegetable Lasagna

Enjoy a light yet satisfying layered vegetable lasagna that swaps traditional pasta for tender zucchini slices. This dish is wonderfully creamy with a blend of low‐fat cottage cheese and part‑skim ricotta, accented by a vibrant marinara and a touch of melted low‑fat mozzarella. Perfect for a breakfast, lunch, or dinner that comforts and nourishes.

NUTRITION

566kcal
Protein
50.8g
Fat
15g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

3/4 cup Low-Fat Cottage Cheese

1/2 cup Part-Skim Ricotta Cheese

3/4 cup Marinara Sauce

1/4 cup Low-Fat Mozzarella Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips that will serve as your pasta layers.

  • 3

    In a small bowl, mix the low-fat cottage cheese with the part-skim ricotta cheese until smooth.

  • 4

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

  • 5

    Layer zucchini slices over the sauce, then evenly spread a portion of the cheese mixture on top. Drizzle a little marinara sauce over the cheese.

  • 6

    Repeat the layering process for 3-4 layers, finishing with a final layer of zucchini topped with the remaining marinara sauce.

  • 7

    Sprinkle the low-fat mozzarella cheese evenly over the top.

  • 8

    Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

  • 9

    Allow the lasagna to cool slightly before serving.