YOUR SOLIN GENERATED RECIPE
Roasted Eggplant Ricotta Lasagna
Savor layers of tender roasted eggplant, creamy part‐skim ricotta, a sprinkle of mozzarella, hearty green lentils, and vibrant marinara sauce, all harmoniously assembled with aromatic garlic and fresh spinach for a comforting yet lean twist on classic lasagna.
INGREDIENTS
150g Eggplant
1/2 cup Part-skim Ricotta Cheese
1/4 cup Part-skim Shredded Mozzarella
1/2 cup Marinara Sauce
1/2 cup Cooked Green Lentils
1/2 cup Cooked Fresh Spinach
1 tsp Olive Oil
1 clove Garlic, minced
1 tbsp Fresh Basil, chopped
PREPARATION
Preheat your oven to 400°F (200°C). Slice the eggplant lengthwise into 1/4-inch thick slices. Brush lightly with olive oil and season with a pinch of salt and pepper.
Place the eggplant slices on a baking sheet and roast for 20-25 minutes until tender and slightly golden.
In a small pan, heat a dash of olive oil over medium heat. Sauté the minced garlic until fragrant, then add the marinara sauce and cooked green lentils. Simmer for 5 minutes and finish with chopped basil.
In a serving dish, layer the roasted eggplant slices with dollops of part-skim ricotta cheese and a sprinkle of shredded mozzarella. Add a layer of the spinach evenly over the ricotta.
Top the layered eggplant with the simmered marinara-lentil mixture. For an added melty finish, sprinkle any remaining mozzarella on top.
Warm the assembled lasagna in the oven for an additional 5-10 minutes, just until the cheese softens and melds with the flavors.
Remove from the oven, let cool slightly, and serve immediately. Garnish with extra fresh basil if desired.