Roasted Vegetable Layered Lasagna

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

Roasted Vegetable Layered Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Layered Lasagna

Savor this artfully layered lasagna featuring tender roasted eggplant, zucchini, and bell pepper nestled between whole wheat lasagna noodles and a rich tomato sauce. Creamy part-skim ricotta and a light sprinkle of shredded mozzarella meld with fresh spinach and fragrant basil, creating a vibrant, comforting dish that's as pleasing to the palate as it is balanced in nutrition.

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NUTRITION

578kcal
Protein
32.7g
Fat
21.1g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Lasagna Noodles

1/2 cup Part-Skim Ricotta Cheese

2 oz Part-Skim Mozzarella Cheese, shredded

80g Eggplant, sliced

80g Zucchini, sliced

40g Red Bell Pepper, sliced

1/2 cup Fresh Spinach

1/2 cup Canned Tomato Sauce

1 tsp Olive Oil

2 cloves Garlic, minced

2 tbsp Fresh Basil, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant, zucchini, and red bell pepper into even pieces. Toss them in a bowl with olive oil, minced garlic, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20 minutes or until tender and slightly caramelized.

  • 4

    While vegetables roast, cook the whole wheat lasagna noodles according to package instructions until al dente, then drain.

  • 5

    In a small saucepan, warm the tomato sauce with a pinch of salt and a tablespoon of chopped basil.

  • 6

    In a baking dish, start with a thin layer of tomato sauce, then layer lasagna noodles, a portion of roasted vegetables, dollop part-skim ricotta evenly, add a layer of fresh spinach, and sprinkle a bit of shredded mozzarella. Repeat the layering process until all ingredients are used, finishing with a layer of tomato sauce and a sprinkling of mozzarella and basil on top.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese melts and the layers are heated through.

  • 8

    Let the lasagna cool slightly before serving to enjoy the melted, layered textures and aromatic flavors.

Roasted Vegetable Layered Lasagna

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

Roasted Vegetable Layered Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Layered Lasagna

Savor this artfully layered lasagna featuring tender roasted eggplant, zucchini, and bell pepper nestled between whole wheat lasagna noodles and a rich tomato sauce. Creamy part-skim ricotta and a light sprinkle of shredded mozzarella meld with fresh spinach and fragrant basil, creating a vibrant, comforting dish that's as pleasing to the palate as it is balanced in nutrition.

NUTRITION

578kcal
Protein
32.7g
Fat
21.1g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Lasagna Noodles

1/2 cup Part-Skim Ricotta Cheese

2 oz Part-Skim Mozzarella Cheese, shredded

80g Eggplant, sliced

80g Zucchini, sliced

40g Red Bell Pepper, sliced

1/2 cup Fresh Spinach

1/2 cup Canned Tomato Sauce

1 tsp Olive Oil

2 cloves Garlic, minced

2 tbsp Fresh Basil, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant, zucchini, and red bell pepper into even pieces. Toss them in a bowl with olive oil, minced garlic, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20 minutes or until tender and slightly caramelized.

  • 4

    While vegetables roast, cook the whole wheat lasagna noodles according to package instructions until al dente, then drain.

  • 5

    In a small saucepan, warm the tomato sauce with a pinch of salt and a tablespoon of chopped basil.

  • 6

    In a baking dish, start with a thin layer of tomato sauce, then layer lasagna noodles, a portion of roasted vegetables, dollop part-skim ricotta evenly, add a layer of fresh spinach, and sprinkle a bit of shredded mozzarella. Repeat the layering process until all ingredients are used, finishing with a layer of tomato sauce and a sprinkling of mozzarella and basil on top.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese melts and the layers are heated through.

  • 8

    Let the lasagna cool slightly before serving to enjoy the melted, layered textures and aromatic flavors.