YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
A vibrant, low-carb lasagna featuring layers of thinly sliced zucchini, a rich tomato sauce, roasted red bell pepper, mushrooms, and fresh spinach, interspersed with a blend of low-fat cottage cheese, part-skim mozzarella, and a binding egg. This dish delivers a hearty dose of protein along with a medley of roasted veggies, perfect for a nutritious and flavor-packed meal.
INGREDIENTS
2 medium Zucchini (approx 400g)
1 cup Tomato Sauce (245g)
0.75 cup Low-Fat Cottage Cheese (150g)
0.33 cup Part-Skim Mozzarella (28g)
1 medium Red Bell Pepper (120g)
0.5 cup Mushrooms (35g)
1 cup Spinach (30g)
1 large Egg (50g)
1 tablespoon Olive Oil
PREPARATION
Preheat the oven to 400°F.
Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles. Set aside.
In a bowl, combine the tomato sauce with a pinch of salt, pepper, and any preferred Italian herbs.
Chop the red bell pepper, mushrooms, and spinach. Toss them with olive oil, salt, and pepper, then spread the vegetables on a baking sheet.
Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.
In a separate bowl, whisk the egg and mix it with the low-fat cottage cheese and part-skim mozzarella.
Layer the zucchini slices in a baking dish, then spread a thin layer of the tomato sauce over them.
Scatter the roasted vegetables evenly over the sauce, then dollop the cheese and egg mixture on top.
Finish with a final light layer of tomato sauce and a sprinkling of mozzarella if desired.
Return the dish to the oven and bake for an additional 15 minutes, just until the cheese is melted and bubbly.
Remove from the oven, allow it to cool slightly, and serve warm.