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 warm, comforting baked vegetable lasagna featuring layers of tender zucchini and yellow squash, hearty lentils, and a vibrant tomato sauce, all kissed with a creamy blend of low-fat ricotta and melted part-skim mozzarella. This healthy twist on a classic favorite offers a delightful mix of textures and flavors for a satisfying meal.

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NUTRITION

483kcal
Protein
36.6g
Fat
10.7g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Yellow Squash (196g)

1 cup Tomato Sauce (240g)

0.33 cup Low-Fat Ricotta Cheese (85g)

0.25 cup Part-Skim Mozzarella Cheese (28g)

0.5 cup Cooked Lentils (100g)

1 teaspoon Garlic Powder

1 teaspoon Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly grease a small baking dish.

  • 2

    Thinly slice the zucchini and yellow squash lengthwise to serve as the vegetable layers.

  • 3

    In a bowl, combine the tomato sauce with garlic powder, Italian seasoning, salt, and pepper. Set aside.

  • 4

    Layer the baking dish with slices of zucchini and yellow squash, spreading a thin layer of seasoned tomato sauce over the vegetables.

  • 5

    Evenly distribute the cooked lentils over the sauce layer, followed by dollops of low-fat ricotta cheese.

  • 6

    Repeat the layering process, finishing with a top layer of vegetables. Drizzle a final layer of tomato sauce over the top and sprinkle with the part-skim mozzarella cheese.

  • 7

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

  • 8

    Allow the lasagna to cool for a few minutes before serving. Enjoy the hearty vegetable flavors in each bite.

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 warm, comforting baked vegetable lasagna featuring layers of tender zucchini and yellow squash, hearty lentils, and a vibrant tomato sauce, all kissed with a creamy blend of low-fat ricotta and melted part-skim mozzarella. This healthy twist on a classic favorite offers a delightful mix of textures and flavors for a satisfying meal.

NUTRITION

483kcal
Protein
36.6g
Fat
10.7g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Yellow Squash (196g)

1 cup Tomato Sauce (240g)

0.33 cup Low-Fat Ricotta Cheese (85g)

0.25 cup Part-Skim Mozzarella Cheese (28g)

0.5 cup Cooked Lentils (100g)

1 teaspoon Garlic Powder

1 teaspoon Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly grease a small baking dish.

  • 2

    Thinly slice the zucchini and yellow squash lengthwise to serve as the vegetable layers.

  • 3

    In a bowl, combine the tomato sauce with garlic powder, Italian seasoning, salt, and pepper. Set aside.

  • 4

    Layer the baking dish with slices of zucchini and yellow squash, spreading a thin layer of seasoned tomato sauce over the vegetables.

  • 5

    Evenly distribute the cooked lentils over the sauce layer, followed by dollops of low-fat ricotta cheese.

  • 6

    Repeat the layering process, finishing with a top layer of vegetables. Drizzle a final layer of tomato sauce over the top and sprinkle with the part-skim mozzarella cheese.

  • 7

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

  • 8

    Allow the lasagna to cool for a few minutes before serving. Enjoy the hearty vegetable flavors in each bite.