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, nutrient-packed veggie lasagna featuring layers of tender zucchini and eggplant, fresh spinach and mushrooms, whole wheat pasta, creamy low-fat cottage cheese, hearty lentils, and a rich tomato sauce. This dish balances robust flavors and textures while meeting your nutritional goals with clean, wholesome ingredients.

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NUTRITION

460kcal
Protein
32g
Fat
8g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 serving Whole Wheat Lasagna Noodles (80g cooked)

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

1/2 cup Tomato Sauce (120g)

1/2 cup sliced Zucchini (90g)

1/2 cup diced Eggplant (82g)

1 cup Fresh Spinach (30g)

1/2 cup sliced Mushrooms (35g)

1/3 cup Cooked Lentils (67g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly brush a baking dish with olive oil.

  • 3

    Spread a thin layer of tomato sauce on the bottom of the dish.

  • 4

    Layer in whole wheat lasagna noodles as the base.

  • 5

    Spread half of the cottage cheese over the noodles and sprinkle in a layer of cooked lentils.

  • 6

    Add a layer of sliced zucchini, diced eggplant, fresh spinach, and mushrooms.

  • 7

    Drizzle a little tomato sauce over the veggie layer.

  • 8

    Place another single layer of lasagna noodles over the veggies.

  • 9

    Repeat the layers with the remaining cottage cheese, lentils, veggies, and tomato sauce.

  • 10

    Finish with a final layer of lasagna noodles and a light drizzle of olive oil on top.

  • 11

    Cover the dish with foil and bake for 25-30 minutes until the vegetables are tender.

  • 12

    Remove the foil in the last 5 minutes of baking to allow the top to lightly brown.

  • 13

    Let the lasagna rest 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, nutrient-packed veggie lasagna featuring layers of tender zucchini and eggplant, fresh spinach and mushrooms, whole wheat pasta, creamy low-fat cottage cheese, hearty lentils, and a rich tomato sauce. This dish balances robust flavors and textures while meeting your nutritional goals with clean, wholesome ingredients.

NUTRITION

460kcal
Protein
32g
Fat
8g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 serving Whole Wheat Lasagna Noodles (80g cooked)

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

1/2 cup Tomato Sauce (120g)

1/2 cup sliced Zucchini (90g)

1/2 cup diced Eggplant (82g)

1 cup Fresh Spinach (30g)

1/2 cup sliced Mushrooms (35g)

1/3 cup Cooked Lentils (67g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly brush a baking dish with olive oil.

  • 3

    Spread a thin layer of tomato sauce on the bottom of the dish.

  • 4

    Layer in whole wheat lasagna noodles as the base.

  • 5

    Spread half of the cottage cheese over the noodles and sprinkle in a layer of cooked lentils.

  • 6

    Add a layer of sliced zucchini, diced eggplant, fresh spinach, and mushrooms.

  • 7

    Drizzle a little tomato sauce over the veggie layer.

  • 8

    Place another single layer of lasagna noodles over the veggies.

  • 9

    Repeat the layers with the remaining cottage cheese, lentils, veggies, and tomato sauce.

  • 10

    Finish with a final layer of lasagna noodles and a light drizzle of olive oil on top.

  • 11

    Cover the dish with foil and bake for 25-30 minutes until the vegetables are tender.

  • 12

    Remove the foil in the last 5 minutes of baking to allow the top to lightly brown.

  • 13

    Let the lasagna rest for a few minutes before serving.