YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
A vibrant and satisfying lasagna featuring layers of thinly sliced roasted zucchini, eggplant, and a rich tomato sauce, interspersed with creamy part-skim ricotta, a whole egg for binding, and a light sprinkle of shredded mozzarella. Perfectly balanced in flavor, texture, and nutrition, this dish offers a fresh twist on traditional lasagna.
INGREDIENTS
2 cups Zucchini (approx. 200g)
1 cup Tomato Sauce (approx. 240g)
1 cup Eggplant (approx. 100g)
1/2 cup Part-Skim Ricotta Cheese (approx. 124g)
1 large Egg (approx. 50g)
1/4 cup Shredded Mozzarella Cheese (approx. 28g)
1 teaspoon Olive Oil (approx. 4.5g)
PREPARATION
Preheat your oven to 400°F.
Slice the zucchini and eggplant into thin, even slices. Toss them in olive oil, salt, and your favorite herbs.
Roast the zucchini and eggplant on a baking sheet for about 15-20 minutes until tender and slightly caramelized.
Meanwhile, heat the tomato sauce in a saucepan and add a pinch of salt and pepper. Allow it to simmer for a few minutes to meld the flavors.
In a bowl, mix the ricotta cheese with the whole egg to create a smooth, slightly thickened layer.
In a small baking dish, layer the roasted vegetables at the base, then spread a thin layer of the ricotta mixture over them.
Pour a layer of tomato sauce over the ricotta, and sprinkle a small portion of shredded mozzarella.
Repeat the layering process until all ingredients are used, ending with a top layer of tomato sauce and mozzarella.
Bake the assembled lasagna in the oven for 20 minutes or until the cheese is melted and bubbly.
Allow to cool slightly before serving. Enjoy a healthy slice of this roasted vegetable zucchini lasagna!