Creamy Spinach and Zucchini Whole Wheat Lasagna

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

Creamy Spinach and Zucchini Whole Wheat Lasagna

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Zucchini Whole Wheat Lasagna

Savor a warm, comforting, and nutrient-packed slice of lasagna featuring a crisp whole wheat noodle layered with a creamy blend of low-fat ricotta and part-skim cottage cheese, lightly wilted spinach, tender zucchini slices, and a burst of tangy marinara sauce, finished with a sprinkle of Parmesan for a delightful finish.

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NUTRITION

524kcal
Protein
36.6g
Fat
15.9g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

1 sheet Whole Wheat Lasagna Noodle (28g)

1/2 cup Low-Fat Ricotta Cheese (124g)

1/2 cup Part-Skim Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1/2 medium Zucchini (100g)

1/2 cup Marinara Sauce (125g)

1 tbsp Parmesan Cheese (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly cook the whole wheat lasagna noodle according to package directions if not pre-cooked, then set aside.

  • 3

    In a small bowl, mix the low-fat ricotta cheese and part-skim cottage cheese until smooth.

  • 4

    Fold in the washed fresh spinach gently into the cheese mixture.

  • 5

    Thinly slice the zucchini into rounds.

  • 6

    Spread a thin layer of marinara sauce on a small, oven-safe dish. Place the lasagna noodle, then spoon a layer of the creamy spinach and cheese mixture, and arrange a layer of zucchini slices.

  • 7

    Drizzle a little more marinara sauce over the zucchini and sprinkle with Parmesan cheese.

  • 8

    Repeat layering if using additional ingredients, finishing with a drizzle of marinara sauce and a light Parmesan topping.

  • 9

    Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbling and the top is slightly golden.

  • 10

    Allow the lasagna to cool for a few minutes before serving to let the flavors meld together.

Creamy Spinach and Zucchini Whole Wheat Lasagna

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

Creamy Spinach and Zucchini Whole Wheat Lasagna

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Zucchini Whole Wheat Lasagna

Savor a warm, comforting, and nutrient-packed slice of lasagna featuring a crisp whole wheat noodle layered with a creamy blend of low-fat ricotta and part-skim cottage cheese, lightly wilted spinach, tender zucchini slices, and a burst of tangy marinara sauce, finished with a sprinkle of Parmesan for a delightful finish.

NUTRITION

524kcal
Protein
36.6g
Fat
15.9g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

1 sheet Whole Wheat Lasagna Noodle (28g)

1/2 cup Low-Fat Ricotta Cheese (124g)

1/2 cup Part-Skim Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1/2 medium Zucchini (100g)

1/2 cup Marinara Sauce (125g)

1 tbsp Parmesan Cheese (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly cook the whole wheat lasagna noodle according to package directions if not pre-cooked, then set aside.

  • 3

    In a small bowl, mix the low-fat ricotta cheese and part-skim cottage cheese until smooth.

  • 4

    Fold in the washed fresh spinach gently into the cheese mixture.

  • 5

    Thinly slice the zucchini into rounds.

  • 6

    Spread a thin layer of marinara sauce on a small, oven-safe dish. Place the lasagna noodle, then spoon a layer of the creamy spinach and cheese mixture, and arrange a layer of zucchini slices.

  • 7

    Drizzle a little more marinara sauce over the zucchini and sprinkle with Parmesan cheese.

  • 8

    Repeat layering if using additional ingredients, finishing with a drizzle of marinara sauce and a light Parmesan topping.

  • 9

    Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbling and the top is slightly golden.

  • 10

    Allow the lasagna to cool for a few minutes before serving to let the flavors meld together.