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

Enjoy a delicious, layered vegetable lasagna featuring whole wheat noodles, a vibrant mix of zucchini, spinach, and mushrooms, and a creamy blend of low-fat cottage cheese with part-skim mozzarella. This baked dish offers a wonderful balance of savory tomato sauce, tender veggies, and a satisfying cheesy finish, perfect for any meal of the day.

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NUTRITION

402kcal
Protein
34g
Fat
7.1g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodles (56g total)

1/2 cup Low-Fat Cottage Cheese (113g)

1/4 cup Part-Skim Mozzarella Cheese (28g)

1/2 cup Tomato Sauce (122g)

1/2 cup sliced Zucchini (80g)

1 cup Fresh Spinach (30g)

1/2 cup sliced Mushrooms (35g)

1 tsp Dried Italian Herbs

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PREPARATION

  • 1

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

  • 2

    If needed, cook the whole wheat lasagna noodles according to package instructions until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the low-fat cottage cheese with a pinch of dried Italian herbs.

  • 4

    Layer the bottom of a lightly greased baking dish with a thin layer of tomato sauce.

  • 5

    Place a layer of lasagna noodles, then spread a portion of the cottage cheese mixture over the noodles.

  • 6

    Add a layer of sliced zucchini, spinach, and mushrooms, then drizzle with a bit of tomato sauce.

  • 7

    Repeat the layering process, finishing with a top layer of noodles and remaining tomato sauce.

  • 8

    Sprinkle the shredded part-skim mozzarella evenly over the top and finish with a dusting of dried Italian herbs.

  • 9

    Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

  • 10

    Let the lasagna rest for a few minutes before serving to allow the layers to 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

Enjoy a delicious, layered vegetable lasagna featuring whole wheat noodles, a vibrant mix of zucchini, spinach, and mushrooms, and a creamy blend of low-fat cottage cheese with part-skim mozzarella. This baked dish offers a wonderful balance of savory tomato sauce, tender veggies, and a satisfying cheesy finish, perfect for any meal of the day.

NUTRITION

402kcal
Protein
34g
Fat
7.1g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodles (56g total)

1/2 cup Low-Fat Cottage Cheese (113g)

1/4 cup Part-Skim Mozzarella Cheese (28g)

1/2 cup Tomato Sauce (122g)

1/2 cup sliced Zucchini (80g)

1 cup Fresh Spinach (30g)

1/2 cup sliced Mushrooms (35g)

1 tsp Dried Italian Herbs

PREPARATION

  • 1

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

  • 2

    If needed, cook the whole wheat lasagna noodles according to package instructions until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the low-fat cottage cheese with a pinch of dried Italian herbs.

  • 4

    Layer the bottom of a lightly greased baking dish with a thin layer of tomato sauce.

  • 5

    Place a layer of lasagna noodles, then spread a portion of the cottage cheese mixture over the noodles.

  • 6

    Add a layer of sliced zucchini, spinach, and mushrooms, then drizzle with a bit of tomato sauce.

  • 7

    Repeat the layering process, finishing with a top layer of noodles and remaining tomato sauce.

  • 8

    Sprinkle the shredded part-skim mozzarella evenly over the top and finish with a dusting of dried Italian herbs.

  • 9

    Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

  • 10

    Let the lasagna rest for a few minutes before serving to allow the layers to set.