Pesto Lasagna Noodles with Sauteed Zucchini and Celery

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

Pesto Lasagna Noodles with Sauteed Zucchini and Celery

YOUR SOLIN GENERATED RECIPE

Pesto Lasagna Noodles with Sauteed Zucchini and Celery

Savor this innovative twist on classic lasagna that replaces traditional layers with delicate lasagna noodles coated in a vibrant, homemade pesto sauce. Freshly sautéed zucchini and celery add a crisp, garden-fresh crunch, while the scrambled egg and low-fat cottage cheese bring a rich, creamy protein boost. Each bite offers a harmonious blend of textures and flavors, making it a balanced and satisfying meal.

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NUTRITION

553kcal
Protein
31g
Fat
24.7g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

2 lasagna noodle sheets (60g total)

2 tablespoons homemade pesto sauce (30g total)

100g zucchini, sliced

50g celery, sliced

1 large egg, beaten

100g low-fat cottage cheese

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PREPARATION

  • 1

    Boil a pot of water and cook the lasagna noodle sheets according to package directions until al dente. Drain and set aside.

  • 2

    In a nonstick skillet over medium heat, lightly sauté the sliced zucchini and celery with a tiny drizzle of olive oil (or use a non-stick spray) for about 3-4 minutes until just tender yet crisp.

  • 3

    In a separate bowl, whisk the egg until well beaten. Pour the egg into a lightly preheated nonstick pan and scramble gently until just set. Remove from heat.

  • 4

    To assemble the dish, spread the pesto sauce evenly over the cooked lasagna noodles.

  • 5

    Layer the sautéed zucchini and celery atop the pesto-coated noodles.

  • 6

    Gently fold in the scrambled egg and then finish with a dollop of low-fat cottage cheese spread over the top for a creamy finish.

  • 7

    Serve immediately and enjoy the balanced blend of flavors in this innovative twist on traditional lasagna.

Pesto Lasagna Noodles with Sauteed Zucchini and Celery

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

Pesto Lasagna Noodles with Sauteed Zucchini and Celery

YOUR SOLIN GENERATED RECIPE

Pesto Lasagna Noodles with Sauteed Zucchini and Celery

Savor this innovative twist on classic lasagna that replaces traditional layers with delicate lasagna noodles coated in a vibrant, homemade pesto sauce. Freshly sautéed zucchini and celery add a crisp, garden-fresh crunch, while the scrambled egg and low-fat cottage cheese bring a rich, creamy protein boost. Each bite offers a harmonious blend of textures and flavors, making it a balanced and satisfying meal.

NUTRITION

553kcal
Protein
31g
Fat
24.7g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

2 lasagna noodle sheets (60g total)

2 tablespoons homemade pesto sauce (30g total)

100g zucchini, sliced

50g celery, sliced

1 large egg, beaten

100g low-fat cottage cheese

PREPARATION

  • 1

    Boil a pot of water and cook the lasagna noodle sheets according to package directions until al dente. Drain and set aside.

  • 2

    In a nonstick skillet over medium heat, lightly sauté the sliced zucchini and celery with a tiny drizzle of olive oil (or use a non-stick spray) for about 3-4 minutes until just tender yet crisp.

  • 3

    In a separate bowl, whisk the egg until well beaten. Pour the egg into a lightly preheated nonstick pan and scramble gently until just set. Remove from heat.

  • 4

    To assemble the dish, spread the pesto sauce evenly over the cooked lasagna noodles.

  • 5

    Layer the sautéed zucchini and celery atop the pesto-coated noodles.

  • 6

    Gently fold in the scrambled egg and then finish with a dollop of low-fat cottage cheese spread over the top for a creamy finish.

  • 7

    Serve immediately and enjoy the balanced blend of flavors in this innovative twist on traditional lasagna.