Hearty Layered Vegetable Lasagna

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

Hearty Layered Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Layered Vegetable Lasagna

Enjoy a vibrant, hearty vegetable lasagna that layers wholesome whole wheat pasta, savory low‐fat cottage cheese, protein-packed tofu, and a medley of sautéed vegetables, all brought together with a tangy marinara sauce. This dish offers comforting flavors with a nutritious twist perfect for a balanced meal.

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NUTRITION

496kcal
Protein
36.7g
Fat
14.9g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces whole wheat lasagna noodles (dry)

1/2 cup low-fat cottage cheese

100 grams extra-firm tofu

1/2 cup marinara sauce

1 cup fresh spinach

1/2 cup mixed bell peppers, chopped

1/4 cup red onion, diced

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat lasagna noodles according to package instructions until al dente. Drain and set aside.

  • 3

    In a non-stick pan, heat the olive oil over medium heat and sauté the diced red onion and mixed bell peppers until softened, about 3-4 minutes.

  • 4

    Add the fresh spinach to the pan and cook until just wilted.

  • 5

    Crumble the tofu into a bowl and gently mix it with the low-fat cottage cheese.

  • 6

    Stir in the sautéed vegetables into the tofu-cottage cheese mixture, then fold in the marinara sauce.

  • 7

    Layer a baking dish with the cooked lasagna noodles, spread a portion of the tofu-vegetable mixture evenly, and repeat layers until all ingredients are used, finishing with a layer of the tofu mixture on top.

  • 8

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes to allow the top to set.

  • 9

    Let the lasagna cool for a few minutes before serving.

Hearty Layered Vegetable Lasagna

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

Hearty Layered Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Layered Vegetable Lasagna

Enjoy a vibrant, hearty vegetable lasagna that layers wholesome whole wheat pasta, savory low‐fat cottage cheese, protein-packed tofu, and a medley of sautéed vegetables, all brought together with a tangy marinara sauce. This dish offers comforting flavors with a nutritious twist perfect for a balanced meal.

NUTRITION

496kcal
Protein
36.7g
Fat
14.9g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces whole wheat lasagna noodles (dry)

1/2 cup low-fat cottage cheese

100 grams extra-firm tofu

1/2 cup marinara sauce

1 cup fresh spinach

1/2 cup mixed bell peppers, chopped

1/4 cup red onion, diced

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat lasagna noodles according to package instructions until al dente. Drain and set aside.

  • 3

    In a non-stick pan, heat the olive oil over medium heat and sauté the diced red onion and mixed bell peppers until softened, about 3-4 minutes.

  • 4

    Add the fresh spinach to the pan and cook until just wilted.

  • 5

    Crumble the tofu into a bowl and gently mix it with the low-fat cottage cheese.

  • 6

    Stir in the sautéed vegetables into the tofu-cottage cheese mixture, then fold in the marinara sauce.

  • 7

    Layer a baking dish with the cooked lasagna noodles, spread a portion of the tofu-vegetable mixture evenly, and repeat layers until all ingredients are used, finishing with a layer of the tofu mixture on top.

  • 8

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes to allow the top to set.

  • 9

    Let the lasagna cool for a few minutes before serving.