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 comforting slice of vegetable lasagna layered with whole wheat noodles, fresh zucchini, mushrooms, and spinach, accented with a rich marinara sauce and a blend of low-fat cheeses. This dish offers a delightful balance of textures and flavors for a wholesome meal.

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NUTRITION

478kcal
Protein
35.4g
Fat
14.3g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Lasagna Noodles

1/2 cup Low-Fat Cottage Cheese

1 medium Zucchini

1/2 cup Mushrooms

1 cup Spinach

1/2 cup Marinara Sauce

1/4 cup Low-Fat Mozzarella Cheese

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat the 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 skillet, heat the olive oil over medium heat. Add sliced mushrooms and diced zucchini; sauté until they begin to soften, about 5 minutes.

  • 4

    Stir in the spinach and cook until just wilted. Remove from heat.

  • 5

    In a baking dish, spread a thin layer of marinara sauce on the bottom.

  • 6

    Layer the dish with lasagna noodles, spoon dollops of cottage cheese, spread the vegetable mixture, and drizzle a bit more marinara sauce. Repeat layers as desired.

  • 7

    Finish with a top layer of noodles, remaining marinara sauce, and sprinkle the low-fat mozzarella cheese evenly over the top.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

  • 9

    Let it cool slightly before serving to allow layers to set.

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 comforting slice of vegetable lasagna layered with whole wheat noodles, fresh zucchini, mushrooms, and spinach, accented with a rich marinara sauce and a blend of low-fat cheeses. This dish offers a delightful balance of textures and flavors for a wholesome meal.

NUTRITION

478kcal
Protein
35.4g
Fat
14.3g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Lasagna Noodles

1/2 cup Low-Fat Cottage Cheese

1 medium Zucchini

1/2 cup Mushrooms

1 cup Spinach

1/2 cup Marinara Sauce

1/4 cup Low-Fat Mozzarella Cheese

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the 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 skillet, heat the olive oil over medium heat. Add sliced mushrooms and diced zucchini; sauté until they begin to soften, about 5 minutes.

  • 4

    Stir in the spinach and cook until just wilted. Remove from heat.

  • 5

    In a baking dish, spread a thin layer of marinara sauce on the bottom.

  • 6

    Layer the dish with lasagna noodles, spoon dollops of cottage cheese, spread the vegetable mixture, and drizzle a bit more marinara sauce. Repeat layers as desired.

  • 7

    Finish with a top layer of noodles, remaining marinara sauce, and sprinkle the low-fat mozzarella cheese evenly over the top.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

  • 9

    Let it cool slightly before serving to allow layers to set.