Creamy Roasted Vegetable Lasagna

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

Creamy Roasted Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable Lasagna

Enjoy a hearty yet light lasagna featuring tender whole wheat noodles layered with a medley of roasted zucchini, bell pepper, and eggplant. The dish is enriched with a creamy blend of low‐fat cottage cheese and part-skim mozzarella, all simmered in a zesty marinara sauce for a comforting, flavorful meal.

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NUTRITION

577kcal
Protein
38.9g
Fat
15.2g
Carbs
71.8g

SERVINGS

1 serving

INGREDIENTS

50g Whole Wheat Lasagna Noodles

100g Zucchini

80g Red Bell Pepper

80g Eggplant

0.75 cup Low-Fat Cottage Cheese

0.25 cup Part-Skim Mozzarella Cheese (shredded)

0.5 cup Marinara Sauce

1 tsp Olive Oil

2 cloves Garlic, minced

1 tsp Dried Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut zucchini, red bell pepper, and eggplant into bite-sized pieces. Toss with olive oil, minced garlic, dried Italian herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 4

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

  • 5

    In a bowl, mix the low-fat cottage cheese with a pinch of salt and pepper.

  • 6

    In a baking dish, start by spreading a thin layer of marinara sauce on the bottom. Layer a few noodles, then add a layer of roasted vegetables, dollops of the cottage cheese mixture, a light drizzle of marinara sauce, and a sprinkle of shredded mozzarella.

  • 7

    Repeat the layering process until all components are used, finishing with a layer of marinara sauce and a final sprinkle of mozzarella on top.

  • 8

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

  • 9

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

Creamy Roasted Vegetable Lasagna

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

Creamy Roasted Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable Lasagna

Enjoy a hearty yet light lasagna featuring tender whole wheat noodles layered with a medley of roasted zucchini, bell pepper, and eggplant. The dish is enriched with a creamy blend of low‐fat cottage cheese and part-skim mozzarella, all simmered in a zesty marinara sauce for a comforting, flavorful meal.

NUTRITION

577kcal
Protein
38.9g
Fat
15.2g
Carbs
71.8g

SERVINGS

1 serving

INGREDIENTS

50g Whole Wheat Lasagna Noodles

100g Zucchini

80g Red Bell Pepper

80g Eggplant

0.75 cup Low-Fat Cottage Cheese

0.25 cup Part-Skim Mozzarella Cheese (shredded)

0.5 cup Marinara Sauce

1 tsp Olive Oil

2 cloves Garlic, minced

1 tsp Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut zucchini, red bell pepper, and eggplant into bite-sized pieces. Toss with olive oil, minced garlic, dried Italian herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 4

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

  • 5

    In a bowl, mix the low-fat cottage cheese with a pinch of salt and pepper.

  • 6

    In a baking dish, start by spreading a thin layer of marinara sauce on the bottom. Layer a few noodles, then add a layer of roasted vegetables, dollops of the cottage cheese mixture, a light drizzle of marinara sauce, and a sprinkle of shredded mozzarella.

  • 7

    Repeat the layering process until all components are used, finishing with a layer of marinara sauce and a final sprinkle of mozzarella on top.

  • 8

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

  • 9

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