Hearty Layered Veggie Lasagna

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

Hearty Layered Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Layered Veggie Lasagna

Enjoy a wholesome, layered veggie lasagna featuring tender whole wheat noodles, fresh zucchini and spinach, and a creamy blend of low-fat ricotta and part-skim mozzarella cheeses, all brought together by a rich marinara sauce and a touch of olive oil. This satisfying meal is both nutritious and delicious, offering a balanced mix of protein, carbs, and healthy fats.

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NUTRITION

501kcal
Protein
32.7g
Fat
24.5g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat lasagna noodle (28g)

1/2 medium zucchini (100g)

1 cup raw spinach (30g)

1/2 cup low-fat ricotta cheese (125g)

1/4 cup part-skim mozzarella cheese (28g)

1/2 cup marinara sauce (125g)

1 teaspoon olive oil (5g)

1 egg white (33g)

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PREPARATION

  • 1

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

  • 2

    Lightly brush a small baking dish with olive oil.

  • 3

    Spread a thin layer of marinara sauce on the bottom of the dish.

  • 4

    Layer the whole wheat lasagna noodle, then add a layer of sliced zucchini and a handful of raw spinach.

  • 5

    Spread half of the ricotta cheese over the veggies and drizzle with a little marinara sauce.

  • 6

    Place the noodle on top of the spread and add another even layer of zucchini and spinach.

  • 7

    Mix the egg white with the remaining ricotta to boost protein, then spread over the veggies.

  • 8

    Top with the remaining marinara sauce and finish with a sprinkle of shredded mozzarella cheese.

  • 9

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

  • 10

    Remove from the oven, let it cool slightly, and serve warm.

Hearty Layered Veggie Lasagna

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

Hearty Layered Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Layered Veggie Lasagna

Enjoy a wholesome, layered veggie lasagna featuring tender whole wheat noodles, fresh zucchini and spinach, and a creamy blend of low-fat ricotta and part-skim mozzarella cheeses, all brought together by a rich marinara sauce and a touch of olive oil. This satisfying meal is both nutritious and delicious, offering a balanced mix of protein, carbs, and healthy fats.

NUTRITION

501kcal
Protein
32.7g
Fat
24.5g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat lasagna noodle (28g)

1/2 medium zucchini (100g)

1 cup raw spinach (30g)

1/2 cup low-fat ricotta cheese (125g)

1/4 cup part-skim mozzarella cheese (28g)

1/2 cup marinara sauce (125g)

1 teaspoon olive oil (5g)

1 egg white (33g)

PREPARATION

  • 1

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

  • 2

    Lightly brush a small baking dish with olive oil.

  • 3

    Spread a thin layer of marinara sauce on the bottom of the dish.

  • 4

    Layer the whole wheat lasagna noodle, then add a layer of sliced zucchini and a handful of raw spinach.

  • 5

    Spread half of the ricotta cheese over the veggies and drizzle with a little marinara sauce.

  • 6

    Place the noodle on top of the spread and add another even layer of zucchini and spinach.

  • 7

    Mix the egg white with the remaining ricotta to boost protein, then spread over the veggies.

  • 8

    Top with the remaining marinara sauce and finish with a sprinkle of shredded mozzarella cheese.

  • 9

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

  • 10

    Remove from the oven, let it cool slightly, and serve warm.