Hearty Layered Veggie Lasagna

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

Hearty Layered Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Layered Veggie Lasagna

Enjoy a vibrant, multi-layered veggie lasagna brimming with fresh zucchini, spinach, and a hearty blend of low‐fat cheeses. This dish is both satisfying and light, featuring whole wheat pasta layered with tangy marinara sauce and melty mozzarella, making it perfect for a nourishing meal any time of day.

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NUTRITION

440kcal
Protein
32.8g
Fat
9.1g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

2 cooked whole wheat lasagna noodles (approx. 56g)

1/2 cup low-fat cottage cheese (113g)

1/4 cup part-skim mozzarella cheese, shredded (28g)

1/2 cup marinara sauce (125g)

1 medium zucchini, sliced (150g)

1 cup fresh spinach (30g)

1 tbsp fresh basil

1 garlic clove, minced

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PREPARATION

  • 1

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

  • 2

    In a small pan, sauté the minced garlic and fresh basil in a splash of water or a light spray of olive oil for about 1 minute until fragrant.

  • 3

    Lightly steam or sauté the zucchini slices until just tender, and wilt the spinach slightly.

  • 4

    Lay out one lasagna noodle on a baking dish. Spread a thin layer of marinara sauce over the noodle. Add a layer of cottage cheese, sprinkle with part-skim mozzarella, and then arrange a few zucchini slices and spinach.

  • 5

    Repeat the layers with the remaining noodle and fillings. Top the final layer with the remaining marinara sauce and a light sprinkle of mozzarella.

  • 6

    Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is lightly bubbly.

  • 7

    Allow the lasagna to cool for a few minutes before serving. Enjoy your hearty veggie lasagna!

Hearty Layered Veggie Lasagna

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

Hearty Layered Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Layered Veggie Lasagna

Enjoy a vibrant, multi-layered veggie lasagna brimming with fresh zucchini, spinach, and a hearty blend of low‐fat cheeses. This dish is both satisfying and light, featuring whole wheat pasta layered with tangy marinara sauce and melty mozzarella, making it perfect for a nourishing meal any time of day.

NUTRITION

440kcal
Protein
32.8g
Fat
9.1g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

2 cooked whole wheat lasagna noodles (approx. 56g)

1/2 cup low-fat cottage cheese (113g)

1/4 cup part-skim mozzarella cheese, shredded (28g)

1/2 cup marinara sauce (125g)

1 medium zucchini, sliced (150g)

1 cup fresh spinach (30g)

1 tbsp fresh basil

1 garlic clove, minced

PREPARATION

  • 1

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

  • 2

    In a small pan, sauté the minced garlic and fresh basil in a splash of water or a light spray of olive oil for about 1 minute until fragrant.

  • 3

    Lightly steam or sauté the zucchini slices until just tender, and wilt the spinach slightly.

  • 4

    Lay out one lasagna noodle on a baking dish. Spread a thin layer of marinara sauce over the noodle. Add a layer of cottage cheese, sprinkle with part-skim mozzarella, and then arrange a few zucchini slices and spinach.

  • 5

    Repeat the layers with the remaining noodle and fillings. Top the final layer with the remaining marinara sauce and a light sprinkle of mozzarella.

  • 6

    Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is lightly bubbly.

  • 7

    Allow the lasagna to cool for a few minutes before serving. Enjoy your hearty veggie lasagna!