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 colorful, savory veggie lasagna layered with tender zucchini, spinach, mushrooms, and red bell pepper, crowned with a creamy blend of low-fat ricotta and part-skim mozzarella, all nestled in a robust tomato sauce. This dish is light yet satisfying, perfect for a balanced meal any time of the day.

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NUTRITION

358kcal
Protein
33.1g
Fat
12.7g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 cup cooked Spinach (180g)

1/2 cup Low-Fat Ricotta Cheese (124g)

1/4 cup Part-Skim Mozzarella Cheese (28g)

1/2 cup Tomato Sauce (125g)

1/2 cup Sliced Mushrooms (35g)

1/2 medium Red Bell Pepper (75g)

2 tbsp Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as the layers of your lasagna.

  • 3

    Lightly roast the zucchini strips in the oven for 5-7 minutes to soften them slightly.

  • 4

    In a small pan, warm the tomato sauce and stir in chopped fresh basil to enhance the flavor.

  • 5

    Prepare the vegetable mix by combining cooked spinach, sliced mushrooms, and diced red bell pepper in a bowl.

  • 6

    In an ovenproof dish, spread a thin layer of tomato sauce on the bottom.

  • 7

    Layer a few zucchini strips over the sauce, then add a layer of vegetable mix, followed by dollops of low-fat ricotta.

  • 8

    Sprinkle a light layer of part-skim mozzarella cheese over the ricotta.

  • 9

    Repeat the layers until all ingredients are used, finishing with a layer of zucchini, tomato sauce, and a sprinkle of mozzarella on top.

  • 10

    Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

  • 11

    Let the lasagna rest for a few minutes before serving to allow the layers to set.

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 colorful, savory veggie lasagna layered with tender zucchini, spinach, mushrooms, and red bell pepper, crowned with a creamy blend of low-fat ricotta and part-skim mozzarella, all nestled in a robust tomato sauce. This dish is light yet satisfying, perfect for a balanced meal any time of the day.

NUTRITION

358kcal
Protein
33.1g
Fat
12.7g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 cup cooked Spinach (180g)

1/2 cup Low-Fat Ricotta Cheese (124g)

1/4 cup Part-Skim Mozzarella Cheese (28g)

1/2 cup Tomato Sauce (125g)

1/2 cup Sliced Mushrooms (35g)

1/2 medium Red Bell Pepper (75g)

2 tbsp Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as the layers of your lasagna.

  • 3

    Lightly roast the zucchini strips in the oven for 5-7 minutes to soften them slightly.

  • 4

    In a small pan, warm the tomato sauce and stir in chopped fresh basil to enhance the flavor.

  • 5

    Prepare the vegetable mix by combining cooked spinach, sliced mushrooms, and diced red bell pepper in a bowl.

  • 6

    In an ovenproof dish, spread a thin layer of tomato sauce on the bottom.

  • 7

    Layer a few zucchini strips over the sauce, then add a layer of vegetable mix, followed by dollops of low-fat ricotta.

  • 8

    Sprinkle a light layer of part-skim mozzarella cheese over the ricotta.

  • 9

    Repeat the layers until all ingredients are used, finishing with a layer of zucchini, tomato sauce, and a sprinkle of mozzarella on top.

  • 10

    Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

  • 11

    Let the lasagna rest for a few minutes before serving to allow the layers to set.