YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
Enjoy a vibrant, hearty, and nutrient-packed vegetable lasagna layered with tender zucchini ribbons, roasted bell pepper, and eggplant, smothered in a homemade tomato sauce and rich, creamy part-skim ricotta. This satisfying dish delivers a harmony of savory flavors and textures while keeping your macro goals in check.
INGREDIENTS
1 medium Zucchini (196g)
0.75 cup Part-Skim Ricotta Cheese (186g)
0.25 cup shredded Part-Skim Mozzarella Cheese (28g)
0.5 cup Tomato Sauce (124g)
0.5 cup Roasted Red Bell Pepper (75g)
0.5 cup Eggplant (82g)
1 teaspoon Olive Oil (5g)
2 cloves Garlic
2 tablespoons Fresh Basil
PREPARATION
Preheat your oven to 400°F.
Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Set aside.
Dice the eggplant and cut the red bell pepper into strips. Toss them with olive oil, minced garlic, salt, and pepper.
Spread the eggplant and bell pepper on a baking sheet and roast for 15-20 minutes until tender.
While roasting, warm the tomato sauce in a small saucepan over low heat and stir in the chopped fresh basil.
Layer the dish: start with a thin layer of tomato sauce at the base of a baking dish, then lay down a single layer of zucchini strips.
Spread half of the ricotta cheese over the zucchini and then add a layer of roasted vegetables.
Repeat with another layer of zucchini, the remaining ricotta, more roasted vegetables, and drizzle with extra tomato sauce.
Top with shredded mozzarella cheese.
Bake in the oven for 20-25 minutes until the cheese is melted and bubbly.
Let the lasagna cool slightly before serving to allow the layers to set.