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 deliciously light and satisfying veggie lasagna, layered with tender zucchini, wholesome spinach, earthy mushrooms, and a creamy blend of low‐fat ricotta and a hint of mozzarella, all intertwined with a rich, tangy tomato sauce and hearty lentils for added protein. This colorful dish is a nourishing, balanced option perfect for a wholesome dinner.

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NUTRITION

582kcal
Protein
38.3g
Fat
21.5g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup low-fat ricotta cheese

1/8 cup part-skim mozzarella cheese, shredded

1/2 cup tomato basil sauce

1 medium zucchini, thinly sliced lengthwise

1 cup fresh spinach

1/2 cup sliced mushrooms

1/2 cup cooked lentils

1/2 teaspoon extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles. Lightly toss with olive oil and a pinch of salt.

  • 3

    Spread a thin layer of tomato basil sauce in a small baking dish.

  • 4

    Layer a portion of zucchini strips, then spread a portion of ricotta cheese evenly over them.

  • 5

    Scatter spinach, mushrooms, and cooked lentils over the ricotta layer.

  • 6

    Drizzle a little extra tomato sauce over the veggies, then sprinkle a light layer of shredded mozzarella.

  • 7

    Repeat the layers until all ingredients are used, finishing with a layer of zucchini, sauce, and a final sprinkle of mozzarella on top.

  • 8

    Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the top is lightly golden.

  • 9

    Let the lasagna rest for a few minutes before serving to allow the flavors to meld.

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 deliciously light and satisfying veggie lasagna, layered with tender zucchini, wholesome spinach, earthy mushrooms, and a creamy blend of low‐fat ricotta and a hint of mozzarella, all intertwined with a rich, tangy tomato sauce and hearty lentils for added protein. This colorful dish is a nourishing, balanced option perfect for a wholesome dinner.

NUTRITION

582kcal
Protein
38.3g
Fat
21.5g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup low-fat ricotta cheese

1/8 cup part-skim mozzarella cheese, shredded

1/2 cup tomato basil sauce

1 medium zucchini, thinly sliced lengthwise

1 cup fresh spinach

1/2 cup sliced mushrooms

1/2 cup cooked lentils

1/2 teaspoon extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles. Lightly toss with olive oil and a pinch of salt.

  • 3

    Spread a thin layer of tomato basil sauce in a small baking dish.

  • 4

    Layer a portion of zucchini strips, then spread a portion of ricotta cheese evenly over them.

  • 5

    Scatter spinach, mushrooms, and cooked lentils over the ricotta layer.

  • 6

    Drizzle a little extra tomato sauce over the veggies, then sprinkle a light layer of shredded mozzarella.

  • 7

    Repeat the layers until all ingredients are used, finishing with a layer of zucchini, sauce, and a final sprinkle of mozzarella on top.

  • 8

    Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the top is lightly golden.

  • 9

    Let the lasagna rest for a few minutes before serving to allow the flavors to meld.