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

A layered, comforting veggie lasagna featuring whole wheat lasagna noodles, a creamy blend of low-fat cheeses, and a medley of vibrant vegetables with a boost of plant-based protein from tofu. This dish offers a warm, satisfying bite with a delicious balance of flavors and textures perfect for a nutritious meal.

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NUTRITION

475kcal
Protein
31.6g
Fat
11.5g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodles (60g)

1/4 cup Low-Fat Ricotta Cheese (62g)

1/4 cup Part-Skim Mozzarella Cheese, shredded (28g)

1/2 cup chopped Spinach (15g)

1/2 cup Diced Tomatoes (90g)

1/2 cup Sliced Zucchini (90g)

1/4 cup Tomato Sauce (62g)

1/4 cup Crumbled Firm Tofu (60g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Prepare the whole wheat lasagna noodles according to the package directions until just al dente, drain and set aside.

  • 3

    In a bowl, mix the low-fat ricotta cheese with the crumbled tofu to create a creamy, protein-packed layer.

  • 4

    In a separate bowl, combine chopped spinach, diced tomatoes, and sliced zucchini. Stir in the tomato sauce until the vegetables are evenly coated.

  • 5

    Layer the baked dish: Begin with a single layer of lasagna noodles, spread a thin layer of the vegetable mixture, then dollop and gently spread the ricotta-tofu mixture over the vegetables. Sprinkle with shredded mozzarella cheese.

  • 6

    Repeat the layers if your baking dish allows, ending with a final topping of mozzarella.

  • 7

    Bake in the preheated oven for about 20-25 minutes, until the vegetables are tender and the cheese is melted and slightly golden.

  • 8

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

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

A layered, comforting veggie lasagna featuring whole wheat lasagna noodles, a creamy blend of low-fat cheeses, and a medley of vibrant vegetables with a boost of plant-based protein from tofu. This dish offers a warm, satisfying bite with a delicious balance of flavors and textures perfect for a nutritious meal.

NUTRITION

475kcal
Protein
31.6g
Fat
11.5g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodles (60g)

1/4 cup Low-Fat Ricotta Cheese (62g)

1/4 cup Part-Skim Mozzarella Cheese, shredded (28g)

1/2 cup chopped Spinach (15g)

1/2 cup Diced Tomatoes (90g)

1/2 cup Sliced Zucchini (90g)

1/4 cup Tomato Sauce (62g)

1/4 cup Crumbled Firm Tofu (60g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Prepare the whole wheat lasagna noodles according to the package directions until just al dente, drain and set aside.

  • 3

    In a bowl, mix the low-fat ricotta cheese with the crumbled tofu to create a creamy, protein-packed layer.

  • 4

    In a separate bowl, combine chopped spinach, diced tomatoes, and sliced zucchini. Stir in the tomato sauce until the vegetables are evenly coated.

  • 5

    Layer the baked dish: Begin with a single layer of lasagna noodles, spread a thin layer of the vegetable mixture, then dollop and gently spread the ricotta-tofu mixture over the vegetables. Sprinkle with shredded mozzarella cheese.

  • 6

    Repeat the layers if your baking dish allows, ending with a final topping of mozzarella.

  • 7

    Bake in the preheated oven for about 20-25 minutes, until the vegetables are tender and the cheese is melted and slightly golden.

  • 8

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