Hearty Baked Veggie Lasagna

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

Hearty Baked Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Baked Veggie Lasagna

Enjoy a comforting and flavorful veggie lasagna layered with whole wheat noodles, creamy ricotta, tangy tomato sauce, and a medley of fresh vegetables including zucchini, spinach, and mushrooms. This dish brings together a wonderful blend of textures and rich Italian herbs for a satisfying meal.

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NUTRITION

512kcal
Protein
34.4g
Fat
17.2g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

2 oz whole wheat lasagna noodles

1/2 cup low-fat ricotta cheese

1/4 cup shredded part-skim mozzarella cheese

1/2 cup tomato sauce

1/2 cup sliced zucchini

1 cup fresh spinach

1/2 cup sliced mushrooms

1 tsp olive oil

2 cloves minced garlic

1 tsp dried basil

1 tsp dried oregano

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the whole wheat lasagna noodles according to package directions until al dente. Drain and set aside.

  • 3

    In a skillet, heat olive oil over medium heat. Sauté the minced garlic until fragrant, then add sliced zucchini, mushrooms, and spinach. Cook for 3-4 minutes until vegetables are softened.

  • 4

    In a baking dish, spread a thin layer of tomato sauce. Layer with lasagna noodles, a portion of the ricotta cheese, sautéed vegetables, and drizzle some extra tomato sauce. Sprinkle a little dried basil and oregano.

  • 5

    Repeat layering until all components are used, finishing with a top layer of noodles spread with ricotta and topped with shredded mozzarella.

  • 6

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

  • 7

    Remove from the oven, let it rest for 5 minutes, then serve warm.

Hearty Baked Veggie Lasagna

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

Hearty Baked Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Baked Veggie Lasagna

Enjoy a comforting and flavorful veggie lasagna layered with whole wheat noodles, creamy ricotta, tangy tomato sauce, and a medley of fresh vegetables including zucchini, spinach, and mushrooms. This dish brings together a wonderful blend of textures and rich Italian herbs for a satisfying meal.

NUTRITION

512kcal
Protein
34.4g
Fat
17.2g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

2 oz whole wheat lasagna noodles

1/2 cup low-fat ricotta cheese

1/4 cup shredded part-skim mozzarella cheese

1/2 cup tomato sauce

1/2 cup sliced zucchini

1 cup fresh spinach

1/2 cup sliced mushrooms

1 tsp olive oil

2 cloves minced garlic

1 tsp dried basil

1 tsp dried oregano

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the whole wheat lasagna noodles according to package directions until al dente. Drain and set aside.

  • 3

    In a skillet, heat olive oil over medium heat. Sauté the minced garlic until fragrant, then add sliced zucchini, mushrooms, and spinach. Cook for 3-4 minutes until vegetables are softened.

  • 4

    In a baking dish, spread a thin layer of tomato sauce. Layer with lasagna noodles, a portion of the ricotta cheese, sautéed vegetables, and drizzle some extra tomato sauce. Sprinkle a little dried basil and oregano.

  • 5

    Repeat layering until all components are used, finishing with a top layer of noodles spread with ricotta and topped with shredded mozzarella.

  • 6

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

  • 7

    Remove from the oven, let it rest for 5 minutes, then serve warm.