YOUR SOLIN GENERATED RECIPE
Layered Veggie-Packed Ricotta Lasagna
Enjoy a delightful lasagna layered with creamy low-fat ricotta and a medley of fresh vegetables including spinach, mushrooms, and zucchini. This dish is designed to balance satisfying flavors with a vibrant, nutritious profile that makes for a perfect light yet filling meal.
INGREDIENTS
0.75 cup Low-Fat Ricotta (200g)
1 cup Spinach (30g)
0.5 cup sliced Mushrooms (35g)
0.5 cup sliced Zucchini (50g)
2 Whole Wheat Lasagna Noodles (56g total)
0.5 cup Tomato Sauce (125g)
1 tsp Olive Oil (5g)
0.25 cup chopped Onion (40g)
1 clove Garlic (3g)
2 Fresh Basil leaves (1g)
PREPARATION
Preheat your oven to 375°F.
Bring a pot of lightly salted water to a boil and cook the whole wheat lasagna noodles until al dente, then drain and set aside.
In a skillet, warm the olive oil over medium heat. Add chopped onions and minced garlic, sautéing until translucent and fragrant.
Add the sliced mushrooms and zucchini to the skillet, and cook for 3-4 minutes until they begin to soften. Stir in the spinach and let it wilt.
Mix in half of the tomato sauce with the cooked vegetables, and season with salt and pepper to taste.
In a small baking dish, spread a thin layer of the remaining tomato sauce on the bottom. Then place a layer of lasagna noodles, followed by a layer of the vegetable mixture, and dollops of low-fat ricotta evenly distributed over it. Scatter a couple of fresh basil leaves.
Repeat the layers if space allows, ensuring that the top layer is a mix of vegetables with a drizzle of the remaining tomato sauce.
Bake in the preheated oven for 20-25 minutes until heated through and the flavors meld together.
Remove from the oven and let rest for a few minutes before serving.