YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
Savor this creative twist on classic lasagna, where thinly sliced zucchini replaces pasta to cradle a vibrant medley of roasted vegetables. Creamy low-fat cottage cheese and a hint of egg white bind layers of zesty tomato sauce, tender red bell peppers, earthy mushrooms, and fresh spinach. This dish is as nutritious as it is delicious, offering a comforting, wholesome meal that's light on calories and rich in protein.
INGREDIENTS
300g Zucchini, sliced lengthwise
1 cup Low-Fat Cottage Cheese
1 large Egg White
1/2 cup Tomato Sauce (No Salt Added)
1 medium Red Bell Pepper, sliced
1/2 cup White Mushrooms, sliced
1 cup Spinach
2 tbsp Grated Parmesan Cheese
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the zucchini lengthwise into thin strips to be used as lasagna noodles. Lightly salt them and let sit for 5 minutes to remove extra moisture, then pat dry.
Prepare the roasted vegetable mix by slicing the red bell pepper and mushrooms. In a skillet over medium heat, sauté the mushrooms until lightly browned and add the red bell pepper and spinach just until the spinach wilts slightly.
In a bowl, combine the low-fat cottage cheese with the egg white to create a smooth, cohesive layer. Stir in half of your tomato sauce for extra flavor.
In a baking dish, spread a thin layer of tomato sauce. Layer zucchini slices over the sauce, then add a layer of the cottage cheese mixture followed by the sautéed vegetables.
Repeat the layers, finishing with a top layer of zucchini slices. Spread the remaining tomato sauce over the top and sprinkle grated Parmesan cheese evenly.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 5-10 minutes to allow the top to brown slightly.
Allow the lasagna to cool for a few minutes before serving.