YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
A vibrant twist on traditional lasagna, featuring thinly sliced zucchini layered with roasted red bell pepper, fresh spinach, and a luscious blend of crumbled tofu, low-fat cottage cheese, and melted mozzarella. Finished with a rich tomato sauce and aromatic Italian herbs, this dish offers a satisfying, lean protein-packed meal that’s as visually appealing as it is delicious.
INGREDIENTS
2 medium Zucchini, sliced lengthwise
1 cup sliced Red Bell Pepper
1 cup fresh Spinach
1/2 cup Extra Firm Tofu, crumbled
1/2 cup Low-Fat Cottage Cheese
1/2 cup Tomato Sauce
1/4 cup Shredded Part-Skim Mozzarella
1 teaspoon Olive Oil
1 teaspoon Italian Seasoning Blend
1 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F.
Slice the zucchini lengthwise into thin strips to create your lasagna layers. Lay them out on a baking sheet, drizzle with olive oil, and sprinkle with a little garlic powder and Italian seasoning. Roast for 10-12 minutes until tender.
Meanwhile, in a small bowl, combine the crumbled extra firm tofu, low-fat cottage cheese, and a pinch of Italian seasoning. Stir gently to mix the textures.
In a saucepan, warm the tomato sauce over medium heat, adding the remaining garlic powder and seasoning to enhance the flavor. Once heated, stir in the fresh spinach until slightly wilted.
In a baking dish, begin layering: start with a layer of roasted zucchini strips, followed by a layer of roasted red bell pepper, then spread a thin layer of the tofu-cottage cheese mixture, and drizzle a bit of the tomato-spinach sauce over the top. Repeat layers as desired to create a balanced stack.
Finish by sprinkling the shredded mozzarella evenly on top.
Return the assembled lasagna to the oven and bake for an additional 10-15 minutes, until the cheese is melted and the flavors have melded.
Remove from the oven and let it cool for a few minutes before serving.