Roasted Vegetable Lasagna with Cashew Ricotta

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

Roasted Vegetable Lasagna with Cashew Ricotta

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Lasagna with Cashew Ricotta

Enjoy a vibrant twist on a classic comfort dish that layers tender roasted vegetables with a creamy, protein-boosted cashew ricotta and a hint of red lentils. This lasagna offers wholesome textures and flavors—smoky roasted zucchini, eggplant, and bell pepper mingling with a tangy tomato sauce, finished with a light tofu lift—to create a satiating and balanced meal.

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NUTRITION

577kcal
Protein
31.8g
Fat
20.5g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

1 lasagna noodle sheet (28g dry)

0.8 piece zucchini (~80g)

0.8 piece eggplant (~80g)

0.5 red bell pepper (~60g)

1/4 cup tomato sauce (~65g)

1/2 cup cooked red lentils (~115g)

Cashew ricotta blend (1/4 cup cashews + 1/2 cup white beans) (~150g)

50g firm tofu

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini, eggplant, and red bell pepper into even pieces. Toss lightly in olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, prepare the tomato sauce by warming it in a saucepan; add herbs like basil or oregano to enhance the flavor.

  • 5

    For the cashew ricotta, blend 1/4 cup raw cashews with 1/2 cup cooked white beans until smooth, seasoning with a pinch of salt, lemon juice, and nutritional yeast if desired.

  • 6

    Lightly pan-fry 50g of cubed firm tofu with a sprinkle of salt until it firms up and gets a slight golden crust.

  • 7

    Assemble the lasagna by placing the lasagna noodle on a plate, then layering with roasted vegetables, a spread of tomato sauce, a spoonful of red lentils, dollops of the cashew ricotta blend, and a scattering of the sautéed tofu.

  • 8

    Serve warm and enjoy this hearty yet balanced dish.

Roasted Vegetable Lasagna with Cashew Ricotta

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

Roasted Vegetable Lasagna with Cashew Ricotta

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Lasagna with Cashew Ricotta

Enjoy a vibrant twist on a classic comfort dish that layers tender roasted vegetables with a creamy, protein-boosted cashew ricotta and a hint of red lentils. This lasagna offers wholesome textures and flavors—smoky roasted zucchini, eggplant, and bell pepper mingling with a tangy tomato sauce, finished with a light tofu lift—to create a satiating and balanced meal.

NUTRITION

577kcal
Protein
31.8g
Fat
20.5g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

1 lasagna noodle sheet (28g dry)

0.8 piece zucchini (~80g)

0.8 piece eggplant (~80g)

0.5 red bell pepper (~60g)

1/4 cup tomato sauce (~65g)

1/2 cup cooked red lentils (~115g)

Cashew ricotta blend (1/4 cup cashews + 1/2 cup white beans) (~150g)

50g firm tofu

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini, eggplant, and red bell pepper into even pieces. Toss lightly in olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, prepare the tomato sauce by warming it in a saucepan; add herbs like basil or oregano to enhance the flavor.

  • 5

    For the cashew ricotta, blend 1/4 cup raw cashews with 1/2 cup cooked white beans until smooth, seasoning with a pinch of salt, lemon juice, and nutritional yeast if desired.

  • 6

    Lightly pan-fry 50g of cubed firm tofu with a sprinkle of salt until it firms up and gets a slight golden crust.

  • 7

    Assemble the lasagna by placing the lasagna noodle on a plate, then layering with roasted vegetables, a spread of tomato sauce, a spoonful of red lentils, dollops of the cashew ricotta blend, and a scattering of the sautéed tofu.

  • 8

    Serve warm and enjoy this hearty yet balanced dish.