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

Savor a guilt-free twist on traditional lasagna with layers of thinly sliced zucchini, nutrient-packed spinach, and a rich blend of low-fat cottage cheese and protein-enhanced lentils, all brought together with a vibrant tomato sauce and a hint of basil. This wholesome dish is light yet satisfying, perfectly balancing flavor and nutrition for a balanced meal any time of day.

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NUTRITION

322kcal
Protein
33.7g
Fat
8.2g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1 cup Fresh Spinach

1/2 cup Low-Fat Cottage Cheese

1/4 cup Low-Fat Cottage Cheese

1/2 cup Tomato Sauce (Unsalted)

1 large Egg White

1/4 cup Cooked Lentils

4 sprigs Fresh Basil

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Lay them on a paper towel to absorb excess moisture.

  • 3

    In a bowl, mix the low-fat cottage cheese (both portions), egg white, and cooked lentils until well combined.

  • 4

    Layer a baking dish with zucchini slices, then a layer of fresh spinach, followed by a spread of the cottage cheese and lentil mixture.

  • 5

    Drizzle a layer of tomato sauce over the cheese mixture and sprinkle with torn fresh basil leaves.

  • 6

    Repeat the layers until all ingredients are used, finishing with a light drizzle of olive oil and a final sprinkle of basil on top.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender.

  • 8

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

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

Savor a guilt-free twist on traditional lasagna with layers of thinly sliced zucchini, nutrient-packed spinach, and a rich blend of low-fat cottage cheese and protein-enhanced lentils, all brought together with a vibrant tomato sauce and a hint of basil. This wholesome dish is light yet satisfying, perfectly balancing flavor and nutrition for a balanced meal any time of day.

NUTRITION

322kcal
Protein
33.7g
Fat
8.2g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1 cup Fresh Spinach

1/2 cup Low-Fat Cottage Cheese

1/4 cup Low-Fat Cottage Cheese

1/2 cup Tomato Sauce (Unsalted)

1 large Egg White

1/4 cup Cooked Lentils

4 sprigs Fresh Basil

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Lay them on a paper towel to absorb excess moisture.

  • 3

    In a bowl, mix the low-fat cottage cheese (both portions), egg white, and cooked lentils until well combined.

  • 4

    Layer a baking dish with zucchini slices, then a layer of fresh spinach, followed by a spread of the cottage cheese and lentil mixture.

  • 5

    Drizzle a layer of tomato sauce over the cheese mixture and sprinkle with torn fresh basil leaves.

  • 6

    Repeat the layers until all ingredients are used, finishing with a light drizzle of olive oil and a final sprinkle of basil on top.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender.

  • 8

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