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

This Healthy Layered Veggie Lasagna celebrates vibrant garden vegetables combined with light, creamy cheeses and whole-wheat pasta for a satisfying and balanced meal. Enjoy layers of savory tomato sauce, sautéed veggies, and a blend of low-fat ricotta, cottage cheese, and a touch of mozzarella that meld together with aromatic herbs and a hint of olive oil.

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NUTRITION

442kcal
Protein
31g
Fat
17.9g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Lasagna Noodle (28g)

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

1/4 cup Low-Fat Cottage Cheese (55g)

1/2 cup Tomato Sauce (122g)

1 mix of Sautéed Vegetables (~150g: Spinach, Zucchini, Mushrooms, Bell Pepper, Onion, Garlic)

1/4 cup Low-Fat Mozzarella Cheese, shredded (28g)

1 tablespoon Parmesan Cheese, grated (5g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a small skillet, heat the olive oil over medium heat. Sauté the mixed vegetables with a pinch of salt and pepper until tender and aromatic, about 5 minutes.

  • 4

    In a bowl, combine low-fat ricotta and cottage cheese. Stir in half of the tomato sauce to create a creamy cheese layer.

  • 5

    Place a single lasagna noodle on a lightly greased small baking dish. Spread a thin layer of the remaining tomato sauce over the noodle.

  • 6

    Add a layer of the sautéed vegetables on top of the sauce.

  • 7

    Spread the cheese mixture evenly over the vegetables. Sprinkle the shredded mozzarella and grated Parmesan cheese on top.

  • 8

    Cover the dish with foil and bake in the preheated oven for about 15 minutes until heated through and the cheeses begin to melt.

  • 9

    Remove the foil and bake for an additional 5 minutes for a lightly browned top. Allow to cool slightly 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

This Healthy Layered Veggie Lasagna celebrates vibrant garden vegetables combined with light, creamy cheeses and whole-wheat pasta for a satisfying and balanced meal. Enjoy layers of savory tomato sauce, sautéed veggies, and a blend of low-fat ricotta, cottage cheese, and a touch of mozzarella that meld together with aromatic herbs and a hint of olive oil.

NUTRITION

442kcal
Protein
31g
Fat
17.9g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Lasagna Noodle (28g)

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

1/4 cup Low-Fat Cottage Cheese (55g)

1/2 cup Tomato Sauce (122g)

1 mix of Sautéed Vegetables (~150g: Spinach, Zucchini, Mushrooms, Bell Pepper, Onion, Garlic)

1/4 cup Low-Fat Mozzarella Cheese, shredded (28g)

1 tablespoon Parmesan Cheese, grated (5g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a small skillet, heat the olive oil over medium heat. Sauté the mixed vegetables with a pinch of salt and pepper until tender and aromatic, about 5 minutes.

  • 4

    In a bowl, combine low-fat ricotta and cottage cheese. Stir in half of the tomato sauce to create a creamy cheese layer.

  • 5

    Place a single lasagna noodle on a lightly greased small baking dish. Spread a thin layer of the remaining tomato sauce over the noodle.

  • 6

    Add a layer of the sautéed vegetables on top of the sauce.

  • 7

    Spread the cheese mixture evenly over the vegetables. Sprinkle the shredded mozzarella and grated Parmesan cheese on top.

  • 8

    Cover the dish with foil and bake in the preheated oven for about 15 minutes until heated through and the cheeses begin to melt.

  • 9

    Remove the foil and bake for an additional 5 minutes for a lightly browned top. Allow to cool slightly before serving.