Creamy Ricotta Veggie Lasagna

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

Creamy Ricotta Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Veggie Lasagna

Enjoy a lighter twist on traditional lasagna with layers of creamy ricotta, whole wheat noodles, nutrient-packed spinach, earthy mushrooms, and a rich tomato sauce. This dish is both satisfying and balanced, offering a delightful combination of textures and flavors that makes it perfect for a wholesome dinner.

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NUTRITION

576kcal
Protein
33g
Fat
22.7g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Ricotta Cheese (125g)

1 whole wheat lasagna noodle (56g)

1/2 cup Tomato Sauce (125g)

1 cup Cooked Spinach (180g)

1/2 cup Sliced Mushrooms (35g)

1 tsp Olive Oil (4.5g)

1/4 medium Onion (25g)

1 large Egg White (33g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease your baking dish with a bit of olive oil.

  • 2

    In a skillet, heat the olive oil over medium heat. Sauté the chopped onion until translucent, then add the sliced mushrooms. Cook until soft, about 3-4 minutes.

  • 3

    Stir in the tomato sauce with the cooked onion and mushrooms, allowing the flavors to meld for another 2 minutes.

  • 4

    In a bowl, combine the ricotta cheese and egg white. This mixture will provide extra protein and create a smooth, creamy texture.

  • 5

    Layer the ingredients in the baking dish: start with a single whole wheat lasagna noodle, spread a thin layer of the ricotta mixture over it, then add a layer of cooked spinach followed by a spoonful of the tomato-mushroom sauce.

  • 6

    Repeat the layering process if your dish and portion size allows, finishing with a layer of the ricotta mixture on top.

  • 7

    Bake in the preheated oven for 15-20 minutes until heated through and the top is slightly set.

  • 8

    Let it cool for a few minutes before serving, enjoying the harmonious blend of creamy, veggie-packed layers.

Creamy Ricotta Veggie Lasagna

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

Creamy Ricotta Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Veggie Lasagna

Enjoy a lighter twist on traditional lasagna with layers of creamy ricotta, whole wheat noodles, nutrient-packed spinach, earthy mushrooms, and a rich tomato sauce. This dish is both satisfying and balanced, offering a delightful combination of textures and flavors that makes it perfect for a wholesome dinner.

NUTRITION

576kcal
Protein
33g
Fat
22.7g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Ricotta Cheese (125g)

1 whole wheat lasagna noodle (56g)

1/2 cup Tomato Sauce (125g)

1 cup Cooked Spinach (180g)

1/2 cup Sliced Mushrooms (35g)

1 tsp Olive Oil (4.5g)

1/4 medium Onion (25g)

1 large Egg White (33g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease your baking dish with a bit of olive oil.

  • 2

    In a skillet, heat the olive oil over medium heat. Sauté the chopped onion until translucent, then add the sliced mushrooms. Cook until soft, about 3-4 minutes.

  • 3

    Stir in the tomato sauce with the cooked onion and mushrooms, allowing the flavors to meld for another 2 minutes.

  • 4

    In a bowl, combine the ricotta cheese and egg white. This mixture will provide extra protein and create a smooth, creamy texture.

  • 5

    Layer the ingredients in the baking dish: start with a single whole wheat lasagna noodle, spread a thin layer of the ricotta mixture over it, then add a layer of cooked spinach followed by a spoonful of the tomato-mushroom sauce.

  • 6

    Repeat the layering process if your dish and portion size allows, finishing with a layer of the ricotta mixture on top.

  • 7

    Bake in the preheated oven for 15-20 minutes until heated through and the top is slightly set.

  • 8

    Let it cool for a few minutes before serving, enjoying the harmonious blend of creamy, veggie-packed layers.