Hearty Baked Vegetable Lasagna

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

Hearty Baked Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Baked Vegetable Lasagna

A comforting, layered vegetable lasagna full of roasted zucchini, eggplant, and nutrient-packed spinach, enhanced by a blend of creamy ricotta and lightly melted mozzarella, all nestled between whole wheat lasagna sheets and a savory tomato sauce.

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NUTRITION

523kcal
Protein
34g
Fat
14.5g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

2 whole wheat lasagna sheets (56g)

1/4 cup part-skim ricotta cheese (62g)

1/4 cup part-skim mozzarella cheese, shredded (28g)

1/2 cup tomato sauce (123g)

1/4 cup cooked lentils (50g)

1 medium zucchini, sliced (196g)

1 cup cooked spinach (180g)

1/2 medium eggplant, sliced (80g)

1 teaspoon olive oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the zucchini, eggplant, and prepare the spinach if not already cooked. In a small pan, heat the olive oil over medium heat and lightly sauté the zucchini and eggplant slices until just tender.

  • 3

    Mix the cooked lentils into the tomato sauce. Season with herbs like basil and oregano if desired.

  • 4

    In a baking dish, layer a thin spread of the tomato-lentil sauce on the bottom. Place a layer of whole wheat lasagna sheets, then add a layer of the sautéed vegetables along with the cooked spinach.

  • 5

    Dollop and gently spread the ricotta over the vegetables, then sprinkle the shredded mozzarella on top.

  • 6

    Repeat layering with the remaining ingredients, finishing with a layer of tomato sauce and a sprinkle of mozzarella.

  • 7

    Cover with foil and bake for 25-30 minutes until heated through and the cheeses are melted. Remove the foil and bake an additional 5 minutes to lightly brown the top.

  • 8

    Allow the lasagna to cool slightly before serving to let the layers set.

Hearty Baked Vegetable Lasagna

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

Hearty Baked Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Baked Vegetable Lasagna

A comforting, layered vegetable lasagna full of roasted zucchini, eggplant, and nutrient-packed spinach, enhanced by a blend of creamy ricotta and lightly melted mozzarella, all nestled between whole wheat lasagna sheets and a savory tomato sauce.

NUTRITION

523kcal
Protein
34g
Fat
14.5g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

2 whole wheat lasagna sheets (56g)

1/4 cup part-skim ricotta cheese (62g)

1/4 cup part-skim mozzarella cheese, shredded (28g)

1/2 cup tomato sauce (123g)

1/4 cup cooked lentils (50g)

1 medium zucchini, sliced (196g)

1 cup cooked spinach (180g)

1/2 medium eggplant, sliced (80g)

1 teaspoon olive oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the zucchini, eggplant, and prepare the spinach if not already cooked. In a small pan, heat the olive oil over medium heat and lightly sauté the zucchini and eggplant slices until just tender.

  • 3

    Mix the cooked lentils into the tomato sauce. Season with herbs like basil and oregano if desired.

  • 4

    In a baking dish, layer a thin spread of the tomato-lentil sauce on the bottom. Place a layer of whole wheat lasagna sheets, then add a layer of the sautéed vegetables along with the cooked spinach.

  • 5

    Dollop and gently spread the ricotta over the vegetables, then sprinkle the shredded mozzarella on top.

  • 6

    Repeat layering with the remaining ingredients, finishing with a layer of tomato sauce and a sprinkle of mozzarella.

  • 7

    Cover with foil and bake for 25-30 minutes until heated through and the cheeses are melted. Remove the foil and bake an additional 5 minutes to lightly brown the top.

  • 8

    Allow the lasagna to cool slightly before serving to let the layers set.