YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
Enjoy a vibrant, wholesome twist on classic lasagna. Fresh zucchini slices serve as the perfect low-carb pasta substitute layered with a medley of roasted red bell pepper, mushrooms, and spinach, enriched by a creamy blend of low-fat cottage cheese, ricotta, and a hint of egg white. Finished with a light drizzle of marinara sauce and a sprinkle of Parmesan for savory depth, this dish delivers both satisfying flavors and a balanced nutritional profile.
INGREDIENTS
1 medium Zucchini (196g)
1 small Roasted Red Bell Pepper (75g)
0.5 cup sliced Mushrooms (36g)
1 cup Spinach (30g)
0.5 cup Low-Fat Cottage Cheese (113g)
0.25 cup Low-Fat Ricotta Cheese (62g)
1 large Egg White (33g)
0.5 cup Marinara Sauce (125g)
0.5 oz Grated Parmesan Cheese (14g)
Fresh Basil & Garlic (10g serving)
PREPARATION
Preheat your oven to 400°F.
Wash the zucchini and slice it lengthwise into thin strips to serve as your lasagna noodles. Lightly sprinkle them with salt and set aside.
Slice the red bell pepper and mushrooms. Toss them with a drizzle of olive oil (optional) and a sprinkle of garlic, salt, and pepper.
Spread the vegetables on a baking sheet and roast for about 15 minutes until they soften and begin to exhibit caramelized edges.
Meanwhile, combine the low-fat cottage cheese, low-fat ricotta, and egg white in a bowl. Stir in finely chopped fresh basil and minced garlic to blend the flavors.
In a small baking dish, start layering with a base of a thin layer of marinara sauce.
Layer zucchini slices first, then a spread of the cheese mixture, followed by roasted vegetables and a few fresh spinach leaves.
Repeat the layers as desired, ending with a top layer of zucchini slices. Drizzle the remaining marinara sauce on top and sprinkle with grated Parmesan cheese.
Bake in the oven for about 20 minutes, or until the dish is heated through and the cheese is slightly bubbling.
Remove from the oven and let it cool for a few minutes before serving.