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 vibrant, nutritious twist on traditional lasagna. Layers of whole wheat noodles, creamy low-fat cottage cheese, a sprinkle of Parmesan, and a medley of fresh spinach, zucchini, and tangy marinara sauce create a balanced dish that's both satisfying and wholesome.

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NUTRITION

422kcal
Protein
37.3g
Fat
6.0g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodles (56g)

150g Low-Fat Cottage Cheese

1/4 cup Grated Parmesan Cheese (20g)

1/2 medium Zucchini (100g)

1 cup Fresh Spinach (30g)

1/2 cup Marinara Sauce (125g)

1 clove Garlic

1 tsp Italian Herbs

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PREPARATION

  • 1

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

  • 2

    Boil the whole wheat lasagna noodles in salted water until al dente, then drain and set aside.

  • 3

    Sauté minced garlic in a non-stick pan with a tiny drizzle of olive oil until fragrant. Add sliced zucchini and cook until slightly tender.

  • 4

    Layer the base of a small baking dish with a thin layer of marinara sauce.

  • 5

    Place a noodle sheet over the sauce, then layer with a portion of low-fat cottage cheese, sautéed zucchini, fresh spinach, a drizzle of marinara sauce, and a sprinkle of Italian herbs.

  • 6

    Repeat layering to build up a few layers, finishing with a top layer of marinara sauce and a dusting of grated Parmesan cheese.

  • 7

    Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-7 minutes until the top is slightly golden.

  • 8

    Allow the lasagna to cool 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 vibrant, nutritious twist on traditional lasagna. Layers of whole wheat noodles, creamy low-fat cottage cheese, a sprinkle of Parmesan, and a medley of fresh spinach, zucchini, and tangy marinara sauce create a balanced dish that's both satisfying and wholesome.

NUTRITION

422kcal
Protein
37.3g
Fat
6.0g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodles (56g)

150g Low-Fat Cottage Cheese

1/4 cup Grated Parmesan Cheese (20g)

1/2 medium Zucchini (100g)

1 cup Fresh Spinach (30g)

1/2 cup Marinara Sauce (125g)

1 clove Garlic

1 tsp Italian Herbs

PREPARATION

  • 1

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

  • 2

    Boil the whole wheat lasagna noodles in salted water until al dente, then drain and set aside.

  • 3

    Sauté minced garlic in a non-stick pan with a tiny drizzle of olive oil until fragrant. Add sliced zucchini and cook until slightly tender.

  • 4

    Layer the base of a small baking dish with a thin layer of marinara sauce.

  • 5

    Place a noodle sheet over the sauce, then layer with a portion of low-fat cottage cheese, sautéed zucchini, fresh spinach, a drizzle of marinara sauce, and a sprinkle of Italian herbs.

  • 6

    Repeat layering to build up a few layers, finishing with a top layer of marinara sauce and a dusting of grated Parmesan cheese.

  • 7

    Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-7 minutes until the top is slightly golden.

  • 8

    Allow the lasagna to cool for a few minutes before serving.