Stacked Roasted Vegetable Lasagna

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

Stacked Roasted Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Stacked Roasted Vegetable Lasagna

Enjoy a vibrant medley of roasted vegetables layered with a light, creamy blend of ricotta and mozzarella cheeses, all nestled between a single whole wheat lasagna sheet and complemented by a tangy tomato sauce. Each hearty stack bursts with summer flavors, elevated by a hint of olive oil and fresh herbs, making it a satisfying yet balanced meal.

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NUTRITION

536kcal
Protein
35g
Fat
18.5g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Low-fat Ricotta Cheese (170g)

0.25 cup Part-skim Shredded Mozzarella Cheese (28g)

1 Whole Wheat Lasagna Sheet (90g)

0.33 cup Tomato Sauce (80g)

100g Roasted Eggplant

150g Roasted Zucchini

100g Roasted Red Bell Pepper

0.5 cup Cooked Spinach (90g)

0.5 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant, zucchini, and red bell pepper into even pieces. Drizzle with olive oil and roast on a baking sheet for about 20 minutes, or until tender and slightly charred.

  • 2

    While the vegetables roast, prepare the lasagna components. Lightly cook the spinach if not using pre-cooked, and warm the tomato sauce in a small saucepan.

  • 3

    In a bowl, mix the low-fat ricotta with a pinch of salt, pepper, and fresh herbs if desired.

  • 4

    To assemble, lay out the whole wheat lasagna sheet on a serving plate. Spread a thin layer of tomato sauce across it, then add a layer of roasted vegetables. Spoon the ricotta mixture over the vegetables, and sprinkle with shredded mozzarella.

  • 5

    Top the stack with the remaining tomato sauce and a few extra pieces of roasted vegetables for garnish. Serve warm and enjoy your vibrant, stackable roasted vegetable lasagna.

Stacked Roasted Vegetable Lasagna

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

Stacked Roasted Vegetable Lasagna

YOUR SOLIN GENERATED RECIPE

Stacked Roasted Vegetable Lasagna

Enjoy a vibrant medley of roasted vegetables layered with a light, creamy blend of ricotta and mozzarella cheeses, all nestled between a single whole wheat lasagna sheet and complemented by a tangy tomato sauce. Each hearty stack bursts with summer flavors, elevated by a hint of olive oil and fresh herbs, making it a satisfying yet balanced meal.

NUTRITION

536kcal
Protein
35g
Fat
18.5g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Low-fat Ricotta Cheese (170g)

0.25 cup Part-skim Shredded Mozzarella Cheese (28g)

1 Whole Wheat Lasagna Sheet (90g)

0.33 cup Tomato Sauce (80g)

100g Roasted Eggplant

150g Roasted Zucchini

100g Roasted Red Bell Pepper

0.5 cup Cooked Spinach (90g)

0.5 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant, zucchini, and red bell pepper into even pieces. Drizzle with olive oil and roast on a baking sheet for about 20 minutes, or until tender and slightly charred.

  • 2

    While the vegetables roast, prepare the lasagna components. Lightly cook the spinach if not using pre-cooked, and warm the tomato sauce in a small saucepan.

  • 3

    In a bowl, mix the low-fat ricotta with a pinch of salt, pepper, and fresh herbs if desired.

  • 4

    To assemble, lay out the whole wheat lasagna sheet on a serving plate. Spread a thin layer of tomato sauce across it, then add a layer of roasted vegetables. Spoon the ricotta mixture over the vegetables, and sprinkle with shredded mozzarella.

  • 5

    Top the stack with the remaining tomato sauce and a few extra pieces of roasted vegetables for garnish. Serve warm and enjoy your vibrant, stackable roasted vegetable lasagna.