YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
Enjoy a colorful, hearty take on lasagna that swaps traditional pasta for thinly sliced zucchini and combines roasted eggplant and mushrooms with creamy cheeses and a rich marinara sauce. This lighter version is perfect for a nutrient-dense meal that satisfies both your craving for Italian comfort food and your fitness goals.
INGREDIENTS
1 medium Zucchini (196g)
½ medium Eggplant (200g)
½ cup Mushrooms (35g)
½ cup Low-fat Ricotta Cheese (124g)
½ cup Low-fat Cottage Cheese (113g)
½ cup Marinara Sauce (125g)
1 tsp Olive Oil (5g)
1 tbsp Grated Parmesan Cheese (5g)
PREPARATION
Preheat your oven to 400°F.
Slice the zucchini lengthwise into thin strips using a mandoline or knife, and set aside.
Dice the eggplant into thin slices and clean the mushrooms; toss the eggplant and mushrooms with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.
In a small bowl, mix the low-fat ricotta and cottage cheese until smooth; season lightly with salt and pepper, and add fresh herbs if desired.
In a baking dish, layer the roasted vegetables, then a layer of zucchini slices, followed by a thin layer of the mixed cheeses. Drizzle a bit of marinara sauce over the cheese layer.
Repeat the layers until all ingredients are used, finishing with a layer of zucchini slices topped with marinara sauce and a sprinkle of grated Parmesan cheese.
Bake in the oven for an additional 10-15 minutes until the top is bubbly and the edges are lightly golden.
Allow to rest for a few minutes before serving. Enjoy your Roasted Vegetable Zucchini Lasagna warm.