Hearty Layered Vegetable Lasagna

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

Hearty Layered Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Layered Vegetable Lasagna

Enjoy a warm, satisfying lasagna featuring layers of whole wheat pasta, protein-packed low-fat cottage cheese and firm tofu, nestled between a rich tomato sauce and a medley of vibrant vegetables. This nutritious dish brings a comforting blend of textures and flavors, with a lightly melted layer of part-skim mozzarella on top, making each bite both hearty and wholesome.

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NUTRITION

450kcal
Protein
35g
Fat
14.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 sheet Whole Wheat Lasagna Noodle (60g)

0.5 cup Low-Fat Cottage Cheese (113g)

3 ounces Firm Tofu (85g)

0.5 cup Tomato Sauce (125g)

0.25 cup Low-Fat Mozzarella Cheese (28g)

1 cup Mixed Vegetables (Spinach, Zucchini, Mushrooms, 90g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly sauté the mixed vegetables (spinach, zucchini, and mushrooms) in olive oil for 3-4 minutes until they begin to soften.

  • 3

    Mix the firm tofu (crumbled) with low-fat cottage cheese in a bowl, and season with a pinch of salt and pepper if desired.

  • 4

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

  • 5

    Layer a whole wheat lasagna noodle over the sauce, then add a layer of the tofu-cottage cheese mixture, followed by a portion of the sautéed vegetables.

  • 6

    Drizzle a little more tomato sauce over the vegetables, and sprinkle with low-fat mozzarella cheese.

  • 7

    If desired, repeat the layering process for extra heartiness.

  • 8

    Bake in the preheated oven for 20-25 minutes until the cheese is melted and the dish is heated through.

  • 9

    Allow to cool slightly before serving.

Hearty Layered Vegetable Lasagna

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

Hearty Layered Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Layered Vegetable Lasagna

Enjoy a warm, satisfying lasagna featuring layers of whole wheat pasta, protein-packed low-fat cottage cheese and firm tofu, nestled between a rich tomato sauce and a medley of vibrant vegetables. This nutritious dish brings a comforting blend of textures and flavors, with a lightly melted layer of part-skim mozzarella on top, making each bite both hearty and wholesome.

NUTRITION

450kcal
Protein
35g
Fat
14.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 sheet Whole Wheat Lasagna Noodle (60g)

0.5 cup Low-Fat Cottage Cheese (113g)

3 ounces Firm Tofu (85g)

0.5 cup Tomato Sauce (125g)

0.25 cup Low-Fat Mozzarella Cheese (28g)

1 cup Mixed Vegetables (Spinach, Zucchini, Mushrooms, 90g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly sauté the mixed vegetables (spinach, zucchini, and mushrooms) in olive oil for 3-4 minutes until they begin to soften.

  • 3

    Mix the firm tofu (crumbled) with low-fat cottage cheese in a bowl, and season with a pinch of salt and pepper if desired.

  • 4

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

  • 5

    Layer a whole wheat lasagna noodle over the sauce, then add a layer of the tofu-cottage cheese mixture, followed by a portion of the sautéed vegetables.

  • 6

    Drizzle a little more tomato sauce over the vegetables, and sprinkle with low-fat mozzarella cheese.

  • 7

    If desired, repeat the layering process for extra heartiness.

  • 8

    Bake in the preheated oven for 20-25 minutes until the cheese is melted and the dish is heated through.

  • 9

    Allow to cool slightly before serving.