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

Enjoy a wholesome twist on classic lasagna loaded with garden-fresh veggies, creamy cheeses, and a rich marinara sauce. This healthy layered veggie lasagna delivers satisfying flavors with a lighter, nutrient-rich profile perfect for any meal of the day.

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NUTRITION

568kcal
Protein
33.6g
Fat
20.5g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-Skim Ricotta Cheese (124g)

1 cup Low Sodium Marinara Sauce (245g)

0.5 cup shredded Part-Skim Mozzarella Cheese (56g)

3 servings Whole Wheat Lasagna Noodles (approx. 70g total)

1 medium Zucchini (196g)

0.5 cup Fresh Spinach (15g)

0.5 cup sliced White Mushrooms (35g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini into thin strips lengthwise to serve as additional layers alongside the lasagna noodles.

  • 3

    In a medium bowl, mix the part-skim ricotta with chopped fresh spinach and set aside.

  • 4

    Layer a baking dish with a thin spread of marinara sauce.

  • 5

    Place a layer of whole wheat lasagna noodles, followed by a layer of zucchini slices, a spoonful of the ricotta-spinach mixture, a drizzle of marinara sauce, and a scattering of sliced mushrooms.

  • 6

    Repeat the layering process until all ingredients are used, ending with a final topping of marinara sauce and shredded mozzarella cheese.

  • 7

    Cover the dish with foil and bake for 25 minutes.

  • 8

    Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

  • 9

    Allow the lasagna to cool slightly before cutting into portions and 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

Enjoy a wholesome twist on classic lasagna loaded with garden-fresh veggies, creamy cheeses, and a rich marinara sauce. This healthy layered veggie lasagna delivers satisfying flavors with a lighter, nutrient-rich profile perfect for any meal of the day.

NUTRITION

568kcal
Protein
33.6g
Fat
20.5g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-Skim Ricotta Cheese (124g)

1 cup Low Sodium Marinara Sauce (245g)

0.5 cup shredded Part-Skim Mozzarella Cheese (56g)

3 servings Whole Wheat Lasagna Noodles (approx. 70g total)

1 medium Zucchini (196g)

0.5 cup Fresh Spinach (15g)

0.5 cup sliced White Mushrooms (35g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini into thin strips lengthwise to serve as additional layers alongside the lasagna noodles.

  • 3

    In a medium bowl, mix the part-skim ricotta with chopped fresh spinach and set aside.

  • 4

    Layer a baking dish with a thin spread of marinara sauce.

  • 5

    Place a layer of whole wheat lasagna noodles, followed by a layer of zucchini slices, a spoonful of the ricotta-spinach mixture, a drizzle of marinara sauce, and a scattering of sliced mushrooms.

  • 6

    Repeat the layering process until all ingredients are used, ending with a final topping of marinara sauce and shredded mozzarella cheese.

  • 7

    Cover the dish with foil and bake for 25 minutes.

  • 8

    Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

  • 9

    Allow the lasagna to cool slightly before cutting into portions and serving.