YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
Enjoy a refreshing twist on traditional lasagna with delicate layers of thin-sliced zucchini, creamy low-fat ricotta enriched with egg whites, and vibrant roasted vegetables. This light yet satisfying dish melds the earthy flavors of spinach and tomatoes with a subtle herbaceous aroma, offering a delicious, nutrient-packed option that's both comforting and energizing.
INGREDIENTS
2 medium Zucchini
1/2 cup Low-Fat Ricotta Cheese
3 large Egg Whites
2 cups Spinach
1/4 cup Part-Skim Mozzarella Cheese, shredded
1/2 cup Tomato Sauce
1/4 medium Onion, diced
2 cloves Garlic, minced
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife.
In a skillet, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent, about 2-3 minutes.
Add the spinach to the skillet and cook until just wilted, then remove from heat.
In a bowl, combine the low-fat ricotta cheese with the egg whites, stirring until smooth. Mix in the cooked spinach, onions, and garlic.
Spread a thin layer of tomato sauce at the bottom of a small baking dish. Arrange a layer of zucchini slices over the sauce.
Spread a portion of the ricotta and spinach mixture over the zucchini layer and sprinkle a few shredded mozzarella pieces.
Repeat layering with remaining zucchini slices, tomato sauce, ricotta mixture, and mozzarella until all ingredients are used, finishing with a light topping of mozzarella.
Cover the dish with foil and bake in the preheated oven for 20-25 minutes. Remove the foil and bake for an additional 5-7 minutes until the top is bubbly and slightly golden.
Allow the lasagna to cool slightly before serving.