Healthy Layered Veggie Lasagna

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

Healthy Layered Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Healthy Layered Veggie Lasagna

Enjoy a hearty and wholesome layered veggie lasagna that combines whole wheat pasta, light cottage cheese, and a rainbow of fresh vegetables, all harmoniously baked with a rich tomato sauce. This dish delivers a perfect balance of protein, vibrant flavors, and satisfying textures for a nourishing meal.

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NUTRITION

533kcal
Protein
36.2g
Fat
12.7g
Carbs
70.1g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Sheets (70g)

1/2 cup Low-Fat Cottage Cheese (110g)

1/2 cup Tomato Sauce (122g)

1 cup Fresh Spinach (30g)

1/2 medium Zucchini (100g)

1/2 cup sliced Mushrooms (35g)

1/2 medium Bell Pepper (75g)

1/4 medium Onion (30g)

1 teaspoon Olive Oil (5g)

1/4 cup Firm Tofu (63g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly sauté the quartered onion, sliced mushrooms, diced bell pepper, and zucchini in olive oil for 3-4 minutes until they soften, then add the spinach and cook until just wilted.

  • 3

    In a small bowl, combine the low-fat cottage cheese with crumbled tofu, mixing until evenly distributed.

  • 4

    Prepare the whole wheat lasagna sheets according to package instructions until al dente.

  • 5

    In a baking dish, spread a thin layer of tomato sauce on the bottom. Layer with lasagna sheets, followed by a layer of the cheese-tofu mixture, then a layer of the sautéed vegetables.

  • 6

    Repeat layers until all ingredients are used, finishing with a layer of tomato sauce on top.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5-10 minutes to allow the top to set.

  • 8

    Let the lasagna sit for a few minutes before serving.

Healthy Layered Veggie Lasagna

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

Healthy Layered Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Healthy Layered Veggie Lasagna

Enjoy a hearty and wholesome layered veggie lasagna that combines whole wheat pasta, light cottage cheese, and a rainbow of fresh vegetables, all harmoniously baked with a rich tomato sauce. This dish delivers a perfect balance of protein, vibrant flavors, and satisfying textures for a nourishing meal.

NUTRITION

533kcal
Protein
36.2g
Fat
12.7g
Carbs
70.1g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Sheets (70g)

1/2 cup Low-Fat Cottage Cheese (110g)

1/2 cup Tomato Sauce (122g)

1 cup Fresh Spinach (30g)

1/2 medium Zucchini (100g)

1/2 cup sliced Mushrooms (35g)

1/2 medium Bell Pepper (75g)

1/4 medium Onion (30g)

1 teaspoon Olive Oil (5g)

1/4 cup Firm Tofu (63g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly sauté the quartered onion, sliced mushrooms, diced bell pepper, and zucchini in olive oil for 3-4 minutes until they soften, then add the spinach and cook until just wilted.

  • 3

    In a small bowl, combine the low-fat cottage cheese with crumbled tofu, mixing until evenly distributed.

  • 4

    Prepare the whole wheat lasagna sheets according to package instructions until al dente.

  • 5

    In a baking dish, spread a thin layer of tomato sauce on the bottom. Layer with lasagna sheets, followed by a layer of the cheese-tofu mixture, then a layer of the sautéed vegetables.

  • 6

    Repeat layers until all ingredients are used, finishing with a layer of tomato sauce on top.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5-10 minutes to allow the top to set.

  • 8

    Let the lasagna sit for a few minutes before serving.