Hearty Roasted Vegetable Lasagna

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

Hearty Roasted Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Vegetable Lasagna

Enjoy a vibrant twist on classic lasagna with layers of tender roasted vegetables, a light tomato sauce, and a blend of creamy ricotta and gooey mozzarella cheeses. This dish balances hearty flavors with a nutritious profile, making it a satisfying option for breakfast, lunch, or dinner.

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NUTRITION

565kcal
Protein
35.4g
Fat
19.5g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat lasagna noodle (50g)

1/2 cup roasted eggplant (90g)

1/2 cup roasted zucchini (60g)

1/2 cup roasted red bell pepper (75g)

1/2 cup tomato sauce (125g)

1/3 cup part-skim ricotta cheese (80g)

1/2 cup shredded part-skim mozzarella cheese (56g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant, zucchini, and red bell pepper into even pieces. Drizzle with a little olive oil, season with salt and pepper, and roast on a baking sheet for about 20 minutes, or until tender.

  • 3

    While the vegetables roast, boil the whole wheat lasagna noodle according to the package instructions until al dente. Drain and set aside.

  • 4

    In a small baking dish, spread half of the tomato sauce evenly on the bottom.

  • 5

    Layer the roasted vegetables over the sauce, then add dollops of part-skim ricotta cheese evenly across the layer, followed by a sprinkling of shredded mozzarella cheese.

  • 6

    Place the cooked lasagna noodle on top as a single layer. Drizzle the remaining tomato sauce over the noodle and top with the leftover mozzarella cheese.

  • 7

    Bake in the preheated oven for about 10-12 minutes, or until the cheeses are melted and bubbly.

  • 8

    Remove from the oven, let cool slightly, and serve warm. Enjoy!

Hearty Roasted Vegetable Lasagna

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

Hearty Roasted Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Vegetable Lasagna

Enjoy a vibrant twist on classic lasagna with layers of tender roasted vegetables, a light tomato sauce, and a blend of creamy ricotta and gooey mozzarella cheeses. This dish balances hearty flavors with a nutritious profile, making it a satisfying option for breakfast, lunch, or dinner.

NUTRITION

565kcal
Protein
35.4g
Fat
19.5g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat lasagna noodle (50g)

1/2 cup roasted eggplant (90g)

1/2 cup roasted zucchini (60g)

1/2 cup roasted red bell pepper (75g)

1/2 cup tomato sauce (125g)

1/3 cup part-skim ricotta cheese (80g)

1/2 cup shredded part-skim mozzarella cheese (56g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant, zucchini, and red bell pepper into even pieces. Drizzle with a little olive oil, season with salt and pepper, and roast on a baking sheet for about 20 minutes, or until tender.

  • 3

    While the vegetables roast, boil the whole wheat lasagna noodle according to the package instructions until al dente. Drain and set aside.

  • 4

    In a small baking dish, spread half of the tomato sauce evenly on the bottom.

  • 5

    Layer the roasted vegetables over the sauce, then add dollops of part-skim ricotta cheese evenly across the layer, followed by a sprinkling of shredded mozzarella cheese.

  • 6

    Place the cooked lasagna noodle on top as a single layer. Drizzle the remaining tomato sauce over the noodle and top with the leftover mozzarella cheese.

  • 7

    Bake in the preheated oven for about 10-12 minutes, or until the cheeses are melted and bubbly.

  • 8

    Remove from the oven, let cool slightly, and serve warm. Enjoy!