Hearty Veggie Layered Lasagna

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

Hearty Veggie Layered Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Veggie Layered Lasagna

Enjoy a comforting, nutrient-packed layered lasagna that celebrates fresh vegetables, a blend of creamy cheeses, and a hint of egg white for an extra protein boost. Each bite offers a delightful mix of tender whole wheat pasta, vibrant spinach, zucchini, and red bell pepper all smothered in a rich tomato sauce, ultimately creating a balanced dish that satisfies both taste and wellness.

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NUTRITION

481kcal
Protein
31.9g
Fat
12.7g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodles (56g)

1/3 cup Part-Skim Ricotta Cheese (80g)

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

1 cup Cooked Spinach (180g)

1/2 cup sliced Zucchini (90g)

1/2 cup Tomato Sauce (125g)

1/2 cup sautéed Red Bell Pepper (75g)

1 large Egg White (33g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, gently mix the part-skim ricotta cheese with the egg white until well combined.

  • 4

    In a separate pan, lightly sauté the red bell pepper and zucchini just until slightly tender.

  • 5

    Spread a thin layer of tomato sauce on the bottom of a small baking dish.

  • 6

    Layer one noodle sheet, followed by a spread of ricotta mixture, a layer of spinach, zucchini, red bell pepper, a drizzle of tomato sauce, and a sprinkle of shredded mozzarella.

  • 7

    Repeat the layering process to create at least two layers.

  • 8

    Finish with a top layer of tomato sauce and the remaining mozzarella.

  • 9

    Bake the assembled lasagna for 20-25 minutes, or until the cheese is melted and bubbly.

  • 10

    Allow it to cool slightly before serving.

Hearty Veggie Layered Lasagna

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

Hearty Veggie Layered Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Veggie Layered Lasagna

Enjoy a comforting, nutrient-packed layered lasagna that celebrates fresh vegetables, a blend of creamy cheeses, and a hint of egg white for an extra protein boost. Each bite offers a delightful mix of tender whole wheat pasta, vibrant spinach, zucchini, and red bell pepper all smothered in a rich tomato sauce, ultimately creating a balanced dish that satisfies both taste and wellness.

NUTRITION

481kcal
Protein
31.9g
Fat
12.7g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodles (56g)

1/3 cup Part-Skim Ricotta Cheese (80g)

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

1 cup Cooked Spinach (180g)

1/2 cup sliced Zucchini (90g)

1/2 cup Tomato Sauce (125g)

1/2 cup sautéed Red Bell Pepper (75g)

1 large Egg White (33g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, gently mix the part-skim ricotta cheese with the egg white until well combined.

  • 4

    In a separate pan, lightly sauté the red bell pepper and zucchini just until slightly tender.

  • 5

    Spread a thin layer of tomato sauce on the bottom of a small baking dish.

  • 6

    Layer one noodle sheet, followed by a spread of ricotta mixture, a layer of spinach, zucchini, red bell pepper, a drizzle of tomato sauce, and a sprinkle of shredded mozzarella.

  • 7

    Repeat the layering process to create at least two layers.

  • 8

    Finish with a top layer of tomato sauce and the remaining mozzarella.

  • 9

    Bake the assembled lasagna for 20-25 minutes, or until the cheese is melted and bubbly.

  • 10

    Allow it to cool slightly before serving.