Hearty Baked Veggie Lasagna

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

Hearty Baked Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Baked Veggie Lasagna

Enjoy a warm, hearty veggie lasagna that's layered with wholesome whole wheat noodles, creamy part-skim ricotta and mozzarella cheeses, and a vibrant mix of spinach, zucchini, and tangy tomato sauce. This dish is designed to be both comforting and balanced, offering a delightful combination of textures and flavors perfect for a satisfying dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

467kcal
Protein
35.5g
Fat
14.5g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Part-Skim Ricotta Cheese

2 oz Shredded Part-Skim Mozzarella Cheese

1 cup Fresh Spinach

1 serving (100g) Zucchini

1/2 cup Tomato Sauce

1 set (50g) Whole Wheat Lasagna Noodles

1 large Egg White

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Slice the zucchini into thin rounds. In a non-stick skillet, lightly sauté the zucchini for 2-3 minutes until just tender. Remove and set aside.

  • 4

    In a mixing bowl, combine the part-skim ricotta cheese with the egg white for extra protein and a smoother texture. Stir in the fresh spinach.

  • 5

    Spread a thin layer of tomato sauce on the bottom of a small baking dish. Layer noodles, the ricotta-spinach mixture, sautéed zucchini, and a sprinkle of shredded mozzarella cheese.

  • 6

    Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce and a topping of mozzarella.

  • 7

    Cover the dish with foil and bake for about 20 minutes. Remove the foil and bake for an additional 5-7 minutes until the cheese is melted and bubbly.

  • 8

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

Hearty Baked Veggie Lasagna

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

Hearty Baked Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Baked Veggie Lasagna

Enjoy a warm, hearty veggie lasagna that's layered with wholesome whole wheat noodles, creamy part-skim ricotta and mozzarella cheeses, and a vibrant mix of spinach, zucchini, and tangy tomato sauce. This dish is designed to be both comforting and balanced, offering a delightful combination of textures and flavors perfect for a satisfying dinner.

NUTRITION

467kcal
Protein
35.5g
Fat
14.5g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Part-Skim Ricotta Cheese

2 oz Shredded Part-Skim Mozzarella Cheese

1 cup Fresh Spinach

1 serving (100g) Zucchini

1/2 cup Tomato Sauce

1 set (50g) Whole Wheat Lasagna Noodles

1 large Egg White

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Slice the zucchini into thin rounds. In a non-stick skillet, lightly sauté the zucchini for 2-3 minutes until just tender. Remove and set aside.

  • 4

    In a mixing bowl, combine the part-skim ricotta cheese with the egg white for extra protein and a smoother texture. Stir in the fresh spinach.

  • 5

    Spread a thin layer of tomato sauce on the bottom of a small baking dish. Layer noodles, the ricotta-spinach mixture, sautéed zucchini, and a sprinkle of shredded mozzarella cheese.

  • 6

    Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce and a topping of mozzarella.

  • 7

    Cover the dish with foil and bake for about 20 minutes. Remove the foil and bake for an additional 5-7 minutes until the cheese is melted and bubbly.

  • 8

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