YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
Enjoy a light and flavorful take on lasagna using layers of thinly sliced zucchini, roasted vegetables, and a creamy low-fat ricotta sauce complemented by a touch of tomato sauce and melted mozzarella. This dish bursts with the rustic essence of roasted mushrooms, spinach, and aromatic garlic, making it a delightful, healthy option for dinner.
INGREDIENTS
2 medium zucchini
3/4 cup low-fat ricotta cheese
1/2 cup tomato sauce
1 oz shredded part-skim mozzarella cheese
1/2 cup sliced mushrooms
1 cup fresh spinach
1 tsp olive oil
1 clove garlic (minced)
1/2 tsp dried basil
1/2 tsp dried oregano
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F.
Slice the zucchinis lengthwise into thin strips using a mandoline or sharp knife. Set aside.
On a baking sheet, toss the sliced mushrooms and spinach with olive oil, minced garlic, dried basil, dried oregano, salt, and pepper.
Roast the vegetables in the oven for about 10-12 minutes until tender.
In a small bowl, mix the low-fat ricotta cheese with tomato sauce until well combined. Season with additional salt and pepper if desired.
Layer a baking dish starting with a thin layer of the ricotta-tomato mixture. Follow with a layer of zucchini slices, then the roasted vegetables, and sprinkle a portion of the shredded mozzarella.
Repeat the layers until all ingredients are used, finishing with a top layer of ricotta mixture and a final sprinkle of mozzarella.
Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before serving.