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, healthy layered veggie lasagna featuring tender grilled zucchini and eggplant, fresh spinach, and a creamy blend of part-skim ricotta and low-fat mozzarella, all nestled between rich tomato marinara. This dish is a delicious balance of light vegetables and wholesome dairy, offering a satisfying savory experience in every bite.

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NUTRITION

509kcal
Protein
35.3g
Fat
24.4g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1/2 medium Eggplant (100g)

1 cup Spinach (30g)

3/4 cup Part-Skim Ricotta Cheese (162g)

1/2 cup Marinara Sauce (125g)

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

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini into thin long strips lengthwise for the lasagna layers, and cut the eggplant into similar thin slices.

  • 3

    Lightly season the zucchini and eggplant slices with salt and pepper, then grill them in a nonstick pan over medium heat for 2-3 minutes on each side until soft and slightly charred.

  • 4

    In a small bowl, gently mix the part-skim ricotta cheese with a pinch of salt and freshly ground black pepper.

  • 5

    In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer with grilled eggplant slices, then zucchini slices, a thin layer of ricotta cheese, and a sprinkle of fresh spinach.

  • 6

    Repeat the layering process, finishing with a top layer of marinara sauce. Sprinkle the low-fat mozzarella cheese evenly on top of the final layer.

  • 7

    Bake in the preheated oven for 20-25 minutes until the cheese melts and the sauce is bubbly.

  • 8

    Let the lasagna cool slightly before serving. Enjoy warm!

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, healthy layered veggie lasagna featuring tender grilled zucchini and eggplant, fresh spinach, and a creamy blend of part-skim ricotta and low-fat mozzarella, all nestled between rich tomato marinara. This dish is a delicious balance of light vegetables and wholesome dairy, offering a satisfying savory experience in every bite.

NUTRITION

509kcal
Protein
35.3g
Fat
24.4g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1/2 medium Eggplant (100g)

1 cup Spinach (30g)

3/4 cup Part-Skim Ricotta Cheese (162g)

1/2 cup Marinara Sauce (125g)

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

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini into thin long strips lengthwise for the lasagna layers, and cut the eggplant into similar thin slices.

  • 3

    Lightly season the zucchini and eggplant slices with salt and pepper, then grill them in a nonstick pan over medium heat for 2-3 minutes on each side until soft and slightly charred.

  • 4

    In a small bowl, gently mix the part-skim ricotta cheese with a pinch of salt and freshly ground black pepper.

  • 5

    In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer with grilled eggplant slices, then zucchini slices, a thin layer of ricotta cheese, and a sprinkle of fresh spinach.

  • 6

    Repeat the layering process, finishing with a top layer of marinara sauce. Sprinkle the low-fat mozzarella cheese evenly on top of the final layer.

  • 7

    Bake in the preheated oven for 20-25 minutes until the cheese melts and the sauce is bubbly.

  • 8

    Let the lasagna cool slightly before serving. Enjoy warm!