Baked Layered Vegetable Lasagna with Creamy Ricotta

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

Baked Layered Vegetable Lasagna with Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Baked Layered Vegetable Lasagna with Creamy Ricotta

Enjoy a vibrant, layered lasagna featuring tender whole wheat noodles, a medley of fresh vegetables, and a luxuriously creamy ricotta enhanced by a touch of egg white for extra protein. This baked delight comes together with a rich marinara sauce and a sprinkle of Parmesan, delivering a comforting dish that's light yet satisfying.

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NUTRITION

550kcal
Protein
31.4g
Fat
24.3g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

40 g Whole Wheat Lasagna Noodle

15 g chopped Spinach

50 g sliced Zucchini

40 g diced Red Bell Pepper

125 g Marinara Sauce

150 g Part-Skim Ricotta Cheese

5 g Grated Parmesan Cheese

5 g Olive Oil

33 g Egg White

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly coat a small to medium baking dish with olive oil.

  • 3

    Spread a thin layer of marinara sauce at the bottom of the dish.

  • 4

    Arrange a layer of whole wheat lasagna noodle (pre-cooked or softened if needed) over the sauce.

  • 5

    Spread a thin layer of ricotta cheese mixed with a freshly added egg white over the noodle.

  • 6

    Sprinkle chopped spinach, sliced zucchini, and diced bell pepper evenly on top.

  • 7

    Drizzle a little extra marinara sauce over the vegetables and sprinkle with a bit of Parmesan cheese.

  • 8

    Repeat the layering process if your dish size allows, finishing with a layer of ricotta and a light topping of Parmesan.

  • 9

    Bake in the oven for 20-25 minutes until the layers are heated through, and the edges start to crisp.

  • 10

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

Baked Layered Vegetable Lasagna with Creamy Ricotta

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

Baked Layered Vegetable Lasagna with Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Baked Layered Vegetable Lasagna with Creamy Ricotta

Enjoy a vibrant, layered lasagna featuring tender whole wheat noodles, a medley of fresh vegetables, and a luxuriously creamy ricotta enhanced by a touch of egg white for extra protein. This baked delight comes together with a rich marinara sauce and a sprinkle of Parmesan, delivering a comforting dish that's light yet satisfying.

NUTRITION

550kcal
Protein
31.4g
Fat
24.3g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

40 g Whole Wheat Lasagna Noodle

15 g chopped Spinach

50 g sliced Zucchini

40 g diced Red Bell Pepper

125 g Marinara Sauce

150 g Part-Skim Ricotta Cheese

5 g Grated Parmesan Cheese

5 g Olive Oil

33 g Egg White

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly coat a small to medium baking dish with olive oil.

  • 3

    Spread a thin layer of marinara sauce at the bottom of the dish.

  • 4

    Arrange a layer of whole wheat lasagna noodle (pre-cooked or softened if needed) over the sauce.

  • 5

    Spread a thin layer of ricotta cheese mixed with a freshly added egg white over the noodle.

  • 6

    Sprinkle chopped spinach, sliced zucchini, and diced bell pepper evenly on top.

  • 7

    Drizzle a little extra marinara sauce over the vegetables and sprinkle with a bit of Parmesan cheese.

  • 8

    Repeat the layering process if your dish size allows, finishing with a layer of ricotta and a light topping of Parmesan.

  • 9

    Bake in the oven for 20-25 minutes until the layers are heated through, and the edges start to crisp.

  • 10

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