Hearty Lentil Lasagna

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

Hearty Lentil Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Lasagna

Savor a warming twist on lasagna with hearty lentils layered with whole wheat noodles, a rich tomato sauce, fresh spinach, and a blend of low‐fat cheeses. This dish offers a balanced, wholesome meal perfect for breakfast, lunch, or dinner, delivering comfort, texture, and vibrant flavors in every bite.

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NUTRITION

495kcal
Protein
35g
Fat
9.3g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils (~99g)

2 sheets Whole Wheat Lasagna Noodles (~56g)

1/2 cup Tomato Sauce (~122g)

1/2 cup Spinach (~15g)

1/4 cup Low-Fat Ricotta Cheese (~62g)

1/4 cup Low-Fat Mozzarella Cheese (~28g)

1/4 medium Onion (~40g)

1 clove Garlic (~3g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Sauté finely chopped onion and garlic in a nonstick pan until softened, about 2-3 minutes.

  • 3

    Add the cooked lentils and tomato sauce to the pan. Allow the mixture to simmer for 5 minutes and season lightly with salt and pepper.

  • 4

    In a small baking dish, layer a portion of the lentil tomato sauce, then gently place 2 whole wheat lasagna noodles over the sauce.

  • 5

    Spread half of the remaining lentil sauce over the noodles and sprinkle with spinach.

  • 6

    Dot the layer with low-fat ricotta and mozzarella cheeses.

  • 7

    Repeat the layers if your dish size permits, finishing with a cheese layer on top.

  • 8

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

  • 9

    Let stand for 5 minutes before serving.

Hearty Lentil Lasagna

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

Hearty Lentil Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Lasagna

Savor a warming twist on lasagna with hearty lentils layered with whole wheat noodles, a rich tomato sauce, fresh spinach, and a blend of low‐fat cheeses. This dish offers a balanced, wholesome meal perfect for breakfast, lunch, or dinner, delivering comfort, texture, and vibrant flavors in every bite.

NUTRITION

495kcal
Protein
35g
Fat
9.3g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils (~99g)

2 sheets Whole Wheat Lasagna Noodles (~56g)

1/2 cup Tomato Sauce (~122g)

1/2 cup Spinach (~15g)

1/4 cup Low-Fat Ricotta Cheese (~62g)

1/4 cup Low-Fat Mozzarella Cheese (~28g)

1/4 medium Onion (~40g)

1 clove Garlic (~3g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Sauté finely chopped onion and garlic in a nonstick pan until softened, about 2-3 minutes.

  • 3

    Add the cooked lentils and tomato sauce to the pan. Allow the mixture to simmer for 5 minutes and season lightly with salt and pepper.

  • 4

    In a small baking dish, layer a portion of the lentil tomato sauce, then gently place 2 whole wheat lasagna noodles over the sauce.

  • 5

    Spread half of the remaining lentil sauce over the noodles and sprinkle with spinach.

  • 6

    Dot the layer with low-fat ricotta and mozzarella cheeses.

  • 7

    Repeat the layers if your dish size permits, finishing with a cheese layer on top.

  • 8

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

  • 9

    Let stand for 5 minutes before serving.