YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Ricotta Lasagna
Savor a lighter twist on traditional lasagna with layers of tender roasted vegetables, creamy low‐fat ricotta, fresh spinach, and a boost of protein from egg whites, all nestled between delicate whole wheat noodles and finished off with a rich tomato sauce—a perfect blend of flavors and textures for a balanced, wholesome meal.
INGREDIENTS
2 oz Whole Wheat Lasagna Noodles
1/2 cup chopped Zucchini
1/2 cup diced Eggplant
1/2 cup sliced Red Bell Pepper
1 cup Fresh Spinach
1/2 cup Low-Fat Ricotta Cheese
1/2 cup Tomato Sauce
4 Egg Whites
1/2 tbsp Olive Oil
PREPARATION
Preheat your oven to 400°F for roasting the vegetables.
Toss the chopped zucchini, diced eggplant, and sliced red bell pepper with 1/2 tablespoon olive oil, a pinch of salt, and your favorite herbs. Spread them on a baking sheet and roast for about 20 minutes until they are tender and slightly caramelized.
In a separate bowl, mix the low-fat ricotta cheese with fresh spinach. Stir in the egg whites until well combined.
Lightly cook the whole wheat lasagna noodles according to package directions until just al dente.
Layer the lasagna in a small baking dish by first spreading a thin layer of tomato sauce, then laying down the noodles, spreading the ricotta-spinach mixture, adding a layer of roasted vegetables, and repeating the layers as desired.
Top the final layer with the remaining tomato sauce. You can sprinkle a few extra herbs or a light dusting of cheese if desired.
Bake the assembled lasagna in the oven at 375°F for about 20-25 minutes until heated through and the flavors meld together.
Let sit for a few minutes before serving. Enjoy your nutrient-packed lasagna!