YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
A vibrant twist on a classic lasagna, this dish layers thinly sliced roasted zucchini with a medley of oven-roasted vegetables and a rich, homemade marinara sauce, interspersed with creamy, low-fat cheeses for a satisfying bite. The fresh flavors of zucchini, red bell pepper, and spinach come together with melty mozzarella and a sprinkle of parmesan for a dish that's as wholesome as it is delicious.
INGREDIENTS
2 medium Zucchini
1 medium Red Bell Pepper
1 cup cubed Eggplant
1 cup Spinach
0.5 cup Low-Fat Cottage Cheese
2 ounces Part-Skim Mozzarella Cheese
0.5 cup Marinara Sauce
1 tablespoon Grated Parmesan Cheese
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the zucchini lengthwise into thin strips to serve as the lasagna layers. Set aside.
Chop the red bell pepper and eggplant into bite-sized cubes. Toss them lightly in olive oil, salt, and pepper, and roast in the oven for 15 minutes until tender.
In a baking dish, spread a thin layer of marinara sauce on the bottom.
Layer a portion of the zucchini slices over the sauce, then add a layer of roasted vegetables and fresh spinach.
Dollop half of the cottage cheese over the vegetables and sprinkle with one ounce of part-skim mozzarella.
Repeat the layers with remaining zucchini, vegetables, and spinach. Top with the remaining cottage cheese and the second ounce of mozzarella.
Finish by spooning the remaining marinara sauce over the top and sprinkle with grated parmesan cheese.
Return the dish to the oven and bake for an additional 15-20 minutes until the cheese is melted and slightly golden.
Allow to cool for 5 minutes before serving to help the layers set.