Hearty Layered Vegetable Lasagna

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

Hearty Layered Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Layered Vegetable Lasagna

Enjoy a vibrant, layered vegetable lasagna that brings together tender slices of whole wheat lasagna, creamy low-fat ricotta, and a melty touch of part-skim mozzarella, nestled between layers of fresh zucchini, mushrooms, spinach, and a rich tomato sauce. This recipe is designed to be both delicious and balanced, offering a satisfying comfort dish that's perfect for breakfast, lunch, or dinner.

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NUTRITION

455kcal
Protein
33.1g
Fat
15.4g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

1 sheet Whole Wheat Lasagna Noodle (28g)

1/3 cup Low-Fat Ricotta Cheese (83g)

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

1/2 cup sliced Zucchini (45g)

1/2 cup sliced Mushrooms (35g)

1 cup Spinach (30g)

1/2 cup Tomato Sauce (125g)

1/4 cup Cooked Lentils (50g)

1 teaspoon Olive Oil (5g)

Herbs and Spices to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Lightly brush a small, oven-safe dish with olive oil.

  • 3

    Lay the whole wheat lasagna noodle in the dish as the base layer.

  • 4

    Spread a thin layer of tomato sauce over the noodle.

  • 5

    Evenly distribute sliced zucchini, mushrooms, and fresh spinach over the sauce.

  • 6

    Add dollops of ricotta cheese, then sprinkle the cooked lentils over the vegetables.

  • 7

    Drizzle a little more tomato sauce on top if desired, then sprinkle the shredded mozzarella evenly.

  • 8

    Season with dried basil, oregano, and garlic powder to taste.

  • 9

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

  • 10

    Remove from the oven, let cool for a few minutes, and serve warm.

Hearty Layered Vegetable Lasagna

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

Hearty Layered Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Layered Vegetable Lasagna

Enjoy a vibrant, layered vegetable lasagna that brings together tender slices of whole wheat lasagna, creamy low-fat ricotta, and a melty touch of part-skim mozzarella, nestled between layers of fresh zucchini, mushrooms, spinach, and a rich tomato sauce. This recipe is designed to be both delicious and balanced, offering a satisfying comfort dish that's perfect for breakfast, lunch, or dinner.

NUTRITION

455kcal
Protein
33.1g
Fat
15.4g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

1 sheet Whole Wheat Lasagna Noodle (28g)

1/3 cup Low-Fat Ricotta Cheese (83g)

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

1/2 cup sliced Zucchini (45g)

1/2 cup sliced Mushrooms (35g)

1 cup Spinach (30g)

1/2 cup Tomato Sauce (125g)

1/4 cup Cooked Lentils (50g)

1 teaspoon Olive Oil (5g)

Herbs and Spices to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Lightly brush a small, oven-safe dish with olive oil.

  • 3

    Lay the whole wheat lasagna noodle in the dish as the base layer.

  • 4

    Spread a thin layer of tomato sauce over the noodle.

  • 5

    Evenly distribute sliced zucchini, mushrooms, and fresh spinach over the sauce.

  • 6

    Add dollops of ricotta cheese, then sprinkle the cooked lentils over the vegetables.

  • 7

    Drizzle a little more tomato sauce on top if desired, then sprinkle the shredded mozzarella evenly.

  • 8

    Season with dried basil, oregano, and garlic powder to taste.

  • 9

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

  • 10

    Remove from the oven, let cool for a few minutes, and serve warm.