Hearty Baked Veggie Lasagna

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

Hearty Baked Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Baked Veggie Lasagna

Enjoy a wholesome twist on a classic lasagna layered with whole wheat noodles, a vibrant medley of spinach, zucchini, and mushrooms, and enriched with creamy part-skim cottage cheese and mozzarella, all brought together by a tangy marinara sauce. This lighter version offers both comfort and nourishment with a satisfying balance of protein, carbs, and a touch of healthy fats.

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NUTRITION

548kcal
Protein
40.6g
Fat
13.3g
Carbs
73.3g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodles (112g)

1/2 cup Part-Skim Cottage Cheese (110g)

1/4 cup Part-Skim Mozzarella Cheese (28g)

1/2 cup Marinara Sauce (125g)

1 cup Cooked Spinach (180g)

1 medium Zucchini (196g)

1 cup Sliced Mushrooms (70g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of water to a boil and cook the whole wheat lasagna noodles until al dente. Drain and gently rinse under cold water to stop the cooking process.

  • 3

    While the noodles cook, heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and zucchini, sautéing for about 3-4 minutes until they begin to soften.

  • 4

    Mix the sautéed vegetables with the cooked spinach in a bowl. Set aside.

  • 5

    In a small baking dish, spread a thin layer of marinara sauce on the bottom.

  • 6

    Layer one noodle sheet, then spread half of the cottage cheese over it. Add a layer of the vegetable mix, drizzle a little marinara sauce, and sprinkle a bit of mozzarella.

  • 7

    Repeat with a second layer using the remaining noodle, cottage cheese, vegetables, marinara, and finish with the remaining mozzarella cheese on top.

  • 8

    Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

  • 9

    Let the lasagna rest for a few minutes before serving.

Hearty Baked Veggie Lasagna

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

Hearty Baked Veggie Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Baked Veggie Lasagna

Enjoy a wholesome twist on a classic lasagna layered with whole wheat noodles, a vibrant medley of spinach, zucchini, and mushrooms, and enriched with creamy part-skim cottage cheese and mozzarella, all brought together by a tangy marinara sauce. This lighter version offers both comfort and nourishment with a satisfying balance of protein, carbs, and a touch of healthy fats.

NUTRITION

548kcal
Protein
40.6g
Fat
13.3g
Carbs
73.3g

SERVINGS

1 serving

INGREDIENTS

2 sheets Whole Wheat Lasagna Noodles (112g)

1/2 cup Part-Skim Cottage Cheese (110g)

1/4 cup Part-Skim Mozzarella Cheese (28g)

1/2 cup Marinara Sauce (125g)

1 cup Cooked Spinach (180g)

1 medium Zucchini (196g)

1 cup Sliced Mushrooms (70g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of water to a boil and cook the whole wheat lasagna noodles until al dente. Drain and gently rinse under cold water to stop the cooking process.

  • 3

    While the noodles cook, heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and zucchini, sautéing for about 3-4 minutes until they begin to soften.

  • 4

    Mix the sautéed vegetables with the cooked spinach in a bowl. Set aside.

  • 5

    In a small baking dish, spread a thin layer of marinara sauce on the bottom.

  • 6

    Layer one noodle sheet, then spread half of the cottage cheese over it. Add a layer of the vegetable mix, drizzle a little marinara sauce, and sprinkle a bit of mozzarella.

  • 7

    Repeat with a second layer using the remaining noodle, cottage cheese, vegetables, marinara, and finish with the remaining mozzarella cheese on top.

  • 8

    Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

  • 9

    Let the lasagna rest for a few minutes before serving.