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 and nutrient-packed lasagna that layers tender roasted vegetables with a creamy blend of cottage and part-skim ricotta cheeses, fresh spinach, and savory tomato sauce. This healthy twist on a classic comfort dish delivers a well-balanced plate, perfect for a wholesome dinner that satisfies both your appetite and your nutrition goals.

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NUTRITION

419kcal
Protein
31.8g
Fat
14.2g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini, sliced lengthwise

1 cup Eggplant, sliced

1 cup Tomato Sauce (No Salt Added)

½ cup Low-Fat Cottage Cheese

¼ cup Part-Skim Ricotta Cheese

1 cup Cooked Spinach

½ cup White Mushrooms, sliced

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as a pasta alternative. Lightly brush with olive oil and season with a pinch of salt and pepper.

  • 3

    Slice the eggplant into thin rounds. For a softer texture, you can lightly brush with olive oil and roast them on a baking sheet for about 10 minutes.

  • 4

    In a baking dish, spread a thin layer of tomato sauce at the bottom.

  • 5

    Layer with zucchini slices, followed by a spread of cottage cheese mixed with a bit of ricotta cheese.

  • 6

    Add a layer of roasted eggplant slices, then spread a layer of cooked spinach and scatter sliced mushrooms on top.

  • 7

    Repeat the layers until all ingredients are used, finishing with a final layer of tomato sauce.

  • 8

    Sprinkle grated Parmesan cheese over the top layer.

  • 9

    Bake in the oven for 20-25 minutes until the dish is heated through and the top begins to turn golden.

  • 10

    Allow to cool for 5 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

Enjoy a vibrant and nutrient-packed lasagna that layers tender roasted vegetables with a creamy blend of cottage and part-skim ricotta cheeses, fresh spinach, and savory tomato sauce. This healthy twist on a classic comfort dish delivers a well-balanced plate, perfect for a wholesome dinner that satisfies both your appetite and your nutrition goals.

NUTRITION

419kcal
Protein
31.8g
Fat
14.2g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini, sliced lengthwise

1 cup Eggplant, sliced

1 cup Tomato Sauce (No Salt Added)

½ cup Low-Fat Cottage Cheese

¼ cup Part-Skim Ricotta Cheese

1 cup Cooked Spinach

½ cup White Mushrooms, sliced

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as a pasta alternative. Lightly brush with olive oil and season with a pinch of salt and pepper.

  • 3

    Slice the eggplant into thin rounds. For a softer texture, you can lightly brush with olive oil and roast them on a baking sheet for about 10 minutes.

  • 4

    In a baking dish, spread a thin layer of tomato sauce at the bottom.

  • 5

    Layer with zucchini slices, followed by a spread of cottage cheese mixed with a bit of ricotta cheese.

  • 6

    Add a layer of roasted eggplant slices, then spread a layer of cooked spinach and scatter sliced mushrooms on top.

  • 7

    Repeat the layers until all ingredients are used, finishing with a final layer of tomato sauce.

  • 8

    Sprinkle grated Parmesan cheese over the top layer.

  • 9

    Bake in the oven for 20-25 minutes until the dish is heated through and the top begins to turn golden.

  • 10

    Allow to cool for 5 minutes before serving.