Name: Hearty Layered Veggie Lasagna
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole wheat lasagna noodle (60g); 1/3 cup low-fat ricotta cheese (80g); 1 cup fresh spinach (30g); 1/2 medium zucchini (90g); 1/2 cup tomato sauce (125g); 1/2 cup sautéed mushrooms (35g); 150 grams firm tofu; 1 tsp olive oil (5g)

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

YOUR SOLIN GENERATED RECIPE

Hearty Layered Veggie Lasagna

A vibrant, layered veggie lasagna that sings with fresh flavors and comforting textures. This dish layers whole wheat lasagna noodle with a creamy, low‐fat ricotta spread, nutrient-dense spinach, tender zucchini, earthy mushrooms, and a robust tomato sauce, balanced with protein-packed tofu for a satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

Protein

31.7g

Fat

19g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat lasagna noodle (60g)

1/3 cup low-fat ricotta cheese (80g)

1 cup fresh spinach (30g)

1/2 medium zucchini (90g)

1/2 cup tomato sauce (125g)

1/2 cup sautéed mushrooms (35g)

150 grams firm tofu

1 tsp olive oil (5g)

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Lightly brush a small baking dish with olive oil.
3
Place the whole wheat lasagna noodle at the base of the dish.
4
Spread half of the low-fat ricotta cheese evenly over the noodle.
5
Layer fresh spinach, sliced zucchini, and sautéed mushrooms on top of the ricotta.
6
Crumbly add the 150 grams of tofu evenly across the vegetables.
7
Drizzle the tomato sauce over the layers.
8
Finish with dollops of the remaining ricotta for extra creaminess.
9
Cover the dish with foil and bake for 20-25 minutes, then remove the foil and bake for an additional 5 minutes to allow the top to set.
10
Remove from the oven, let cool slightly, and serve warm.