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, hearty, and nutritious layered veggie lasagna featuring wholesome vegetables, whole wheat pasta, and a blend of low-fat cheeses complemented by a boost of protein from egg whites. This dish delivers a satisfying balance of texture and flavor—a comforting meal that’s as good for your body as it is for your taste buds.

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NUTRITION

417kcal
Protein
32.8g
Fat
10.9g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat lasagna sheet (28g)

1 medium zucchini (196g)

1 cup raw spinach (30g)

1/2 cup sliced mushrooms (36g)

1/2 medium red bell pepper (75g)

1/4 cup low-fat ricotta cheese (62g)

1/2 cup marinara sauce (125g)

1/4 cup shredded low-fat mozzarella cheese (28g)

2 egg whites (66g total)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Thinly slice the zucchini, red bell pepper, and mushrooms.

  • 3

    In a non-stick pan over medium heat, lightly sauté the zucchini, bell pepper, and mushrooms until just tender, about 3-4 minutes. Add the raw spinach in the last minute to allow slight wilting.

  • 4

    On a baking dish, place the whole wheat lasagna sheet as the base layer.

  • 5

    Spread a thin layer of marinara sauce over the pasta, then dollop and gently spread the low-fat ricotta cheese.

  • 6

    Evenly distribute the sautéed vegetables over the ricotta, then drizzle a bit more marinara sauce.

  • 7

    Sprinkle the shredded low-fat mozzarella over the vegetables.

  • 8

    Carefully pour the egg whites over the layered ingredients to help bind the layers.

  • 9

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

  • 10

    Allow the lasagna to cool for a few 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, hearty, and nutritious layered veggie lasagna featuring wholesome vegetables, whole wheat pasta, and a blend of low-fat cheeses complemented by a boost of protein from egg whites. This dish delivers a satisfying balance of texture and flavor—a comforting meal that’s as good for your body as it is for your taste buds.

NUTRITION

417kcal
Protein
32.8g
Fat
10.9g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat lasagna sheet (28g)

1 medium zucchini (196g)

1 cup raw spinach (30g)

1/2 cup sliced mushrooms (36g)

1/2 medium red bell pepper (75g)

1/4 cup low-fat ricotta cheese (62g)

1/2 cup marinara sauce (125g)

1/4 cup shredded low-fat mozzarella cheese (28g)

2 egg whites (66g total)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Thinly slice the zucchini, red bell pepper, and mushrooms.

  • 3

    In a non-stick pan over medium heat, lightly sauté the zucchini, bell pepper, and mushrooms until just tender, about 3-4 minutes. Add the raw spinach in the last minute to allow slight wilting.

  • 4

    On a baking dish, place the whole wheat lasagna sheet as the base layer.

  • 5

    Spread a thin layer of marinara sauce over the pasta, then dollop and gently spread the low-fat ricotta cheese.

  • 6

    Evenly distribute the sautéed vegetables over the ricotta, then drizzle a bit more marinara sauce.

  • 7

    Sprinkle the shredded low-fat mozzarella over the vegetables.

  • 8

    Carefully pour the egg whites over the layered ingredients to help bind the layers.

  • 9

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

  • 10

    Allow the lasagna to cool for a few minutes before serving.