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, comforting lasagna that layers tender grilled eggplant with fresh zucchini, spinach, and red bell pepper, intermingled with a rich tomato-lentil sauce and creamy low‐fat cottage cheese. This dish delivers a satisfying blend of textures and savory flavors, perfect for a wholesome meal any time of day.

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NUTRITION

375kcal
Protein
33.3g
Fat
4.3g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 oz Part-Skim Mozzarella Cheese (14g)

1/2 cup Tomato Sauce (125g)

1 medium Zucchini (196g)

1 cup Spinach (30g)

1/2 cup chopped Red Bell Pepper (75g)

2 slices Grilled Eggplant (140g)

1/2 cup Cooked Lentils (100g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips. Lightly season and grill or sauté until just tender.

  • 3

    Grill the eggplant slices until soft and lightly charred. Set aside.

  • 4

    In a small saucepan, warm the tomato sauce together with the cooked lentils. Let simmer for 5 minutes to meld flavors.

  • 5

    In a bowl, mix the low‐fat cottage cheese with the part-skim mozzarella cheese.

  • 6

    Layer the lasagna starting with a base of eggplant slices, followed by a layer of zucchini strips. Spread a portion of the tomato-lentil sauce over the vegetables.

  • 7

    Add a layer of spinach and red bell pepper evenly.

  • 8

    Top with dollops of the cheese mixture.

  • 9

    Repeat layering if desired, finishing with a final layer of the tomato-lentil sauce and a light sprinkle of mozzarella on top.

  • 10

    Bake in the preheated oven for 20 minutes, until heated through and the cheese is just melted.

  • 11

    Allow to cool slightly before serving.

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, comforting lasagna that layers tender grilled eggplant with fresh zucchini, spinach, and red bell pepper, intermingled with a rich tomato-lentil sauce and creamy low‐fat cottage cheese. This dish delivers a satisfying blend of textures and savory flavors, perfect for a wholesome meal any time of day.

NUTRITION

375kcal
Protein
33.3g
Fat
4.3g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 oz Part-Skim Mozzarella Cheese (14g)

1/2 cup Tomato Sauce (125g)

1 medium Zucchini (196g)

1 cup Spinach (30g)

1/2 cup chopped Red Bell Pepper (75g)

2 slices Grilled Eggplant (140g)

1/2 cup Cooked Lentils (100g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips. Lightly season and grill or sauté until just tender.

  • 3

    Grill the eggplant slices until soft and lightly charred. Set aside.

  • 4

    In a small saucepan, warm the tomato sauce together with the cooked lentils. Let simmer for 5 minutes to meld flavors.

  • 5

    In a bowl, mix the low‐fat cottage cheese with the part-skim mozzarella cheese.

  • 6

    Layer the lasagna starting with a base of eggplant slices, followed by a layer of zucchini strips. Spread a portion of the tomato-lentil sauce over the vegetables.

  • 7

    Add a layer of spinach and red bell pepper evenly.

  • 8

    Top with dollops of the cheese mixture.

  • 9

    Repeat layering if desired, finishing with a final layer of the tomato-lentil sauce and a light sprinkle of mozzarella on top.

  • 10

    Bake in the preheated oven for 20 minutes, until heated through and the cheese is just melted.

  • 11

    Allow to cool slightly before serving.