YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
A vibrant twist on traditional lasagna, featuring layers of thinly sliced zucchini, roasted red bell pepper, and a rich tomato sauce, all balanced with creamy ricotta, melted mozzarella, and a sprinkle of parmesan. Enhanced with egg whites for a protein boost, this dish delivers a comforting, hearty meal with a fresh, garden-inspired flair.
INGREDIENTS
2 medium Zucchini (approx 400g)
1 medium Red Bell Pepper (approx 150g)
1/2 cup Tomato Sauce (approx 122g)
1/2 cup Ricotta Cheese (approx 124g)
1/4 cup Part-Skim Mozzarella (shredded, 28g)
1 tbsp Parmesan Cheese (grated, 5g)
1 tsp Olive Oil (5g)
1/4 medium Onion (approx 30g)
3 Egg Whites (approx 100g)
2 Garlic Cloves (6g)
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles. Lay them on a baking sheet, drizzle with olive oil, season lightly with salt and pepper, and roast for 10-12 minutes until tender.
While the zucchini roasts, dice the red bell pepper, onion, and garlic. Sauté them in a pan over medium heat until soft and fragrant. Add the tomato sauce and let it simmer for 5 minutes.
In a bowl, combine the ricotta cheese with the egg whites, stirring until smooth. This mixture will provide a light yet creamy layer in your lasagna.
Layer the dish by beginning with a layer of the roasted tomato and pepper sauce at the bottom. Add a layer of roasted zucchini strips, then spread a portion of the ricotta and egg white mixture over the zucchini.
Sprinkle a layer of shredded mozzarella and a light dusting of parmesan cheese. Repeat the layering process until all ingredients are used, finishing with a cheese layer on top.
Return the assembled lasagna to the oven and bake for 12-15 minutes until the cheese is melted and bubbly.
Remove from the oven, let cool for a few minutes, and serve warm.