Name: Creamy Roasted Vegetable Lasagna
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup low-fat cottage cheese; 1 large egg; 1.5 oz part-skim mozzarella cheese; 1 tbsp grated parmesan cheese; 0.5 cup no-sugar-added marinara sauce; 1 cup zucchini; 1 cup fresh spinach; 0.25 sheet chickpea lasagna pasta; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 clove garlic

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable Lasagna

Roasted zucchini and fresh spinach layered with a velvety blended cottage cheese sauce and tangy marinara for a bubbling, golden finish.

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NUTRITION

Protein

40.5g

Fat

18.5g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup low-fat cottage cheese

1 large egg

1.5 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup no-sugar-added marinara sauce

1 cup zucchini

1 cup fresh spinach

0.25 sheet chickpea lasagna pasta

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F and line a small baking dish with parchment paper.
2
Slice the zucchini into thin rounds and roast on a separate tray for 10 minutes to remove excess moisture.
3
In a blender, combine the cottage cheese, egg, garlic, and dried oregano until completely smooth and creamy.
4
Spread a thin layer of marinara sauce on the bottom of the baking dish, followed by the chickpea pasta sheet.
5
Layer half of the blended cottage cheese mixture, the fresh spinach, and the roasted zucchini rounds.
6
Add the remaining marinara and the rest of the creamy cottage cheese mixture.
7
Top with the shredded mozzarella and grated parmesan cheese.
8
Bake for 25 minutes until the cheese is melted and the edges are bubbling and golden brown.