Wholesome Layered Veggie Lasagna

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

Wholesome Layered Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Wholesome Layered Veggie Lasagna

A vibrant, wholesome layered veggie lasagna that brings together tender zucchini ribbons, earthy mushrooms, fresh spinach, and rich tomato sauce, all layered with creamy low‐fat cottage cheese and melted mozzarella. This light and nutritious dish offers a satisfying balance of flavors and textures perfect for a comforting dinner.

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NUTRITION

318kcal
Protein
31.3g
Fat
12.5g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (150g)

100g Mushrooms (white, raw)

50g Spinach (raw)

1/2 cup Tomato Sauce (125g)

2/3 cup Low-Fat Cottage Cheese (150g)

1/4 cup Low-Fat Mozzarella Cheese (28g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

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

  • 2

    Using a mandoline or sharp knife, thinly slice the zucchini lengthwise to create lasagna-like sheets.

  • 3

    In a non-stick skillet, heat the olive oil over medium heat and sauté the mushrooms until they soften, about 3-4 minutes. Add the spinach and cook until wilted, stirring frequently.

  • 4

    Lay a zucchini slice on a small baking dish, then spread a thin layer of tomato sauce over it.

  • 5

    Spoon a layer of cottage cheese over the sauce, then top with some of the sautéed mushrooms and spinach.

  • 6

    Repeat layering with remaining zucchini slices, tomato sauce, cottage cheese, and vegetable mixture.

  • 7

    Finish with a final layer of tomato sauce and sprinkle the low-fat mozzarella evenly on top.

  • 8

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

  • 9

    Allow the dish to cool slightly before serving, ensuring a comfortable temperature and optimal flavor.

Wholesome Layered Veggie Lasagna

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

Wholesome Layered Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Wholesome Layered Veggie Lasagna

A vibrant, wholesome layered veggie lasagna that brings together tender zucchini ribbons, earthy mushrooms, fresh spinach, and rich tomato sauce, all layered with creamy low‐fat cottage cheese and melted mozzarella. This light and nutritious dish offers a satisfying balance of flavors and textures perfect for a comforting dinner.

NUTRITION

318kcal
Protein
31.3g
Fat
12.5g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (150g)

100g Mushrooms (white, raw)

50g Spinach (raw)

1/2 cup Tomato Sauce (125g)

2/3 cup Low-Fat Cottage Cheese (150g)

1/4 cup Low-Fat Mozzarella Cheese (28g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    Using a mandoline or sharp knife, thinly slice the zucchini lengthwise to create lasagna-like sheets.

  • 3

    In a non-stick skillet, heat the olive oil over medium heat and sauté the mushrooms until they soften, about 3-4 minutes. Add the spinach and cook until wilted, stirring frequently.

  • 4

    Lay a zucchini slice on a small baking dish, then spread a thin layer of tomato sauce over it.

  • 5

    Spoon a layer of cottage cheese over the sauce, then top with some of the sautéed mushrooms and spinach.

  • 6

    Repeat layering with remaining zucchini slices, tomato sauce, cottage cheese, and vegetable mixture.

  • 7

    Finish with a final layer of tomato sauce and sprinkle the low-fat mozzarella evenly on top.

  • 8

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

  • 9

    Allow the dish to cool slightly before serving, ensuring a comfortable temperature and optimal flavor.