YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
Savor a vibrant twist on the classic lasagna with layers of roasted zucchini, hearty chickpeas, and a creamy tofu-ricotta blend. The medley of roasted bell peppers and spinach adds a delightful depth of flavor, all brought together with a rich tomato sauce and a drizzle of olive oil.
INGREDIENTS
1 medium Zucchini (approx. 196g)
120g Extra-Firm Tofu
1/2 cup Chickpeas (approx. 82g)
1 cup Tomato Sauce (approx. 244g)
1/4 cup Part-Skim Ricotta (approx. 62g)
1/2 cup Mixed Bell Peppers (approx. 75g)
1/2 cup Spinach (approx. 15g)
1 tablespoon Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the zucchini lengthwise into thin strips to act as the lasagna noodles. Lay them out on a baking sheet, lightly brush with olive oil, and roast for about 8-10 minutes until slightly tender.
While the zucchini roasts, drain and rinse the chickpeas. In a blender or food processor, pulse the extra-firm tofu until it has a slightly creamy texture, then mix in the part-skim ricotta to create a protein-rich cheese alternative.
Combine the tomato sauce with chickpeas, and gently stir in diced bell peppers and spinach.
Layer the roasted zucchini slices in a baking dish. Spread a thin layer of the tofu-ricotta mixture over the zucchini, followed by a layer of the tomato-chickpea sauce. Repeat the layers as desired, finishing with a layer of sauce on top.
Return the assembled lasagna to the oven and bake for another 12-15 minutes, allowing the flavors to meld together.
Remove from the oven, let it cool slightly, then serve warm for a comforting and nutritious meal.