Hearty Baked Vegetarian Lasagna

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

Hearty Baked Vegetarian Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Baked Vegetarian Lasagna

Enjoy a comforting slice of this layered vegetarian lasagna, brimming with savory whole wheat noodles, light ricotta, protein-rich tofu, and a medley of fresh vegetables. This dish is baked to perfection with a vibrant tomato sauce and aromatic herbs, delivering a warm, satisfying meal ideal for lunch or dinner.

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NUTRITION

525kcal
Protein
31.8g
Fat
15.8g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Whole Wheat Lasagna Noodles (140g)

1/3 cup Part-Skim Ricotta Cheese (110g)

125g Extra Firm Tofu

1 cup Fresh Spinach

1/2 cup sliced White Button Mushrooms

1/2 medium Zucchini (50g)

1/2 cup Tomato Sauce

1 tablespoon Mixed Italian Herbs & Garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly spray a baking dish with cooking spray. Begin by spreading a thin layer of tomato sauce on the bottom.

  • 3

    Layer cooked whole wheat lasagna noodles over the sauce.

  • 4

    In a bowl, mix crumbled extra firm tofu with part-skim ricotta cheese and fresh Italian herbs with minced garlic. Stir until well combined.

  • 5

    Spread half of the ricotta-tofu mixture over the noodles, then add a layer of fresh spinach, sliced mushrooms, and zucchini.

  • 6

    Drizzle a bit more tomato sauce over the vegetables.

  • 7

    Repeat the layering with noodles, the remaining ricotta-tofu mixture, vegetables, and finish with a final layer of noodles and tomato sauce on top.

  • 8

    Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the top is slightly browned.

  • 9

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

Hearty Baked Vegetarian Lasagna

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

Hearty Baked Vegetarian Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Baked Vegetarian Lasagna

Enjoy a comforting slice of this layered vegetarian lasagna, brimming with savory whole wheat noodles, light ricotta, protein-rich tofu, and a medley of fresh vegetables. This dish is baked to perfection with a vibrant tomato sauce and aromatic herbs, delivering a warm, satisfying meal ideal for lunch or dinner.

NUTRITION

525kcal
Protein
31.8g
Fat
15.8g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Whole Wheat Lasagna Noodles (140g)

1/3 cup Part-Skim Ricotta Cheese (110g)

125g Extra Firm Tofu

1 cup Fresh Spinach

1/2 cup sliced White Button Mushrooms

1/2 medium Zucchini (50g)

1/2 cup Tomato Sauce

1 tablespoon Mixed Italian Herbs & Garlic

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly spray a baking dish with cooking spray. Begin by spreading a thin layer of tomato sauce on the bottom.

  • 3

    Layer cooked whole wheat lasagna noodles over the sauce.

  • 4

    In a bowl, mix crumbled extra firm tofu with part-skim ricotta cheese and fresh Italian herbs with minced garlic. Stir until well combined.

  • 5

    Spread half of the ricotta-tofu mixture over the noodles, then add a layer of fresh spinach, sliced mushrooms, and zucchini.

  • 6

    Drizzle a bit more tomato sauce over the vegetables.

  • 7

    Repeat the layering with noodles, the remaining ricotta-tofu mixture, vegetables, and finish with a final layer of noodles and tomato sauce on top.

  • 8

    Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the top is slightly browned.

  • 9

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