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 vibrant, nutritious lasagna that layers whole wheat pasta with silky low-fat ricotta, protein-packed tofu, fresh zucchini and spinach, all smothered in a rich marinara sauce and finished with a savory sprinkle of nutritional yeast. This dish marries comfort with wholesome ingredients, offering a balanced blend of textures and flavors perfect for a clean, satisfying meal.

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NUTRITION

534kcal
Protein
40.4g
Fat
11.9g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

50g Whole Wheat Lasagna Sheets

0.5 cup (120g) Low-Fat Ricotta Cheese

150g Firm Tofu

0.5 cup Marinara Sauce

0.5 medium Zucchini (~100g)

1 cup Spinach

2 tbsp Nutritional Yeast

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PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Cut the zucchini into thin slices and roughly chop the spinach. Crumble the tofu into small pieces.

  • 3

    In a bowl, gently mix the low-fat ricotta with crumbled tofu and half of the nutritional yeast, seasoning lightly with salt and pepper if desired.

  • 4

    Lightly cook the spinach in a non-stick pan just until wilted, then blend into the ricotta mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a small baking dish. Layer with whole wheat lasagna sheets, followed by a layer of ricotta-tofu-spinach mixture, then add a layer of zucchini slices.

  • 6

    Repeat the layers, finishing with a top layer of lasagna sheet and remaining marinara sauce.

  • 7

    Sprinkle the remaining nutritional yeast on top for an extra cheesy flavor boost.

  • 8

    Cover with foil and bake in the preheated oven for 20-25 minutes until heated through and flavors meld.

  • 9

    Remove the foil during the last 5 minutes to slightly brown the top. Allow to cool for a few minutes before serving.

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 vibrant, nutritious lasagna that layers whole wheat pasta with silky low-fat ricotta, protein-packed tofu, fresh zucchini and spinach, all smothered in a rich marinara sauce and finished with a savory sprinkle of nutritional yeast. This dish marries comfort with wholesome ingredients, offering a balanced blend of textures and flavors perfect for a clean, satisfying meal.

NUTRITION

534kcal
Protein
40.4g
Fat
11.9g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

50g Whole Wheat Lasagna Sheets

0.5 cup (120g) Low-Fat Ricotta Cheese

150g Firm Tofu

0.5 cup Marinara Sauce

0.5 medium Zucchini (~100g)

1 cup Spinach

2 tbsp Nutritional Yeast

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Cut the zucchini into thin slices and roughly chop the spinach. Crumble the tofu into small pieces.

  • 3

    In a bowl, gently mix the low-fat ricotta with crumbled tofu and half of the nutritional yeast, seasoning lightly with salt and pepper if desired.

  • 4

    Lightly cook the spinach in a non-stick pan just until wilted, then blend into the ricotta mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a small baking dish. Layer with whole wheat lasagna sheets, followed by a layer of ricotta-tofu-spinach mixture, then add a layer of zucchini slices.

  • 6

    Repeat the layers, finishing with a top layer of lasagna sheet and remaining marinara sauce.

  • 7

    Sprinkle the remaining nutritional yeast on top for an extra cheesy flavor boost.

  • 8

    Cover with foil and bake in the preheated oven for 20-25 minutes until heated through and flavors meld.

  • 9

    Remove the foil during the last 5 minutes to slightly brown the top. Allow to cool for a few minutes before serving.