YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
A delicious and nutrient-packed lasagna that replaces traditional pasta with thinly sliced zucchini, layered with a vibrant medley of roasted vegetables and a blend of creamy, low-fat cheeses. This dish is not only visually stunning with its colorful layers but also delivers a balanced profile of protein and wholesome ingredients, perfect for a satisfying dinner.
INGREDIENTS
2 medium Zucchini (sliced lengthwise)
1 cup Tomato Sauce
1 cup Mixed Roasted Vegetables
0.5 cup Part-Skim Ricotta Cheese
0.25 cup Part-Skim Mozzarella Cheese
1 tablespoon Grated Parmesan Cheese
4 sprigs Fresh Basil
2 teaspoons Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C).
Thinly slice the zucchini lengthwise using a mandoline or sharp knife. Lay out the slices on a baking sheet lined with parchment paper, drizzle with olive oil, and season lightly with salt and pepper.
Roast the zucchini slices in the oven for 8-10 minutes until they are slightly tender. Remove and set aside.
In a small baking dish, spread a thin layer of tomato sauce on the bottom.
Layer roasted zucchini slices over the sauce. Add a layer of mixed roasted vegetables evenly over the zucchini.
Dollop spoonfuls of ricotta cheese over the vegetables and sprinkle part-skim mozzarella cheese on top.
Repeat the layering process until all ingredients are used, finishing with a final layer of tomato sauce.
Sprinkle the grated parmesan on top and add fresh basil sprigs for aroma and flavor.
Bake the assembled lasagna in the oven at 375°F (190°C) for 20-25 minutes, until heated through and the cheeses are slightly melted.
Allow the lasagna to cool for a few minutes before serving.