Creamy Layered Vegetable Lasagna

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

Creamy Layered Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Creamy Layered Vegetable Lasagna

Enjoy a deliciously light twist on classic lasagna with layers of whole wheat noodles, creamy ricotta, fresh spinach, zucchini, and a vibrant tomato sauce topped with melted low‐fat mozzarella. This dish offers a balanced interplay of textures and flavors in a comforting meal perfect for breakfast, lunch, or dinner.

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NUTRITION

503kcal
Protein
32.9g
Fat
13.3g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Lasagna Noodles

1/2 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1/2 cup sliced Zucchini

1/2 cup Low-Sodium Tomato Sauce

1/4 cup Low-Fat Mozzarella Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat lasagna noodles in boiling water until al dente according to package instructions. Drain and set aside.

  • 3

    In a bowl, mix the low-fat ricotta cheese with the fresh spinach to combine evenly.

  • 4

    Slice the zucchini into thin rounds. Lightly sauté or grill them for a couple of minutes to soften slightly if desired.

  • 5

    Spread a thin layer of low-sodium tomato sauce on the bottom of a small baking dish.

  • 6

    Layer with a portion of noodles, then spread a layer of the ricotta-spinach mixture, add a few zucchini slices, and drizzle some tomato sauce.

  • 7

    Repeat the layering process until all ingredients are used, finishing with a layer of noodles and a final drizzle of tomato sauce.

  • 8

    Sprinkle the low-fat mozzarella cheese on top.

  • 9

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

  • 10

    Let the lasagna cool for a few minutes before serving to allow the layers to set.

Creamy Layered Vegetable Lasagna

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

Creamy Layered Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Creamy Layered Vegetable Lasagna

Enjoy a deliciously light twist on classic lasagna with layers of whole wheat noodles, creamy ricotta, fresh spinach, zucchini, and a vibrant tomato sauce topped with melted low‐fat mozzarella. This dish offers a balanced interplay of textures and flavors in a comforting meal perfect for breakfast, lunch, or dinner.

NUTRITION

503kcal
Protein
32.9g
Fat
13.3g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Lasagna Noodles

1/2 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1/2 cup sliced Zucchini

1/2 cup Low-Sodium Tomato Sauce

1/4 cup Low-Fat Mozzarella Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat lasagna noodles in boiling water until al dente according to package instructions. Drain and set aside.

  • 3

    In a bowl, mix the low-fat ricotta cheese with the fresh spinach to combine evenly.

  • 4

    Slice the zucchini into thin rounds. Lightly sauté or grill them for a couple of minutes to soften slightly if desired.

  • 5

    Spread a thin layer of low-sodium tomato sauce on the bottom of a small baking dish.

  • 6

    Layer with a portion of noodles, then spread a layer of the ricotta-spinach mixture, add a few zucchini slices, and drizzle some tomato sauce.

  • 7

    Repeat the layering process until all ingredients are used, finishing with a layer of noodles and a final drizzle of tomato sauce.

  • 8

    Sprinkle the low-fat mozzarella cheese on top.

  • 9

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

  • 10

    Let the lasagna cool for a few minutes before serving to allow the layers to set.