YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
A vibrant and hearty lasagna layered with thinly sliced zucchini, roasted red bell pepper, mushrooms, and eggplant, enriched with a robust marinara sauce and creamy low-fat cheeses. Enhanced with protein-packed lentils, this dish delivers a satisfying blend of textures and flavors perfect for a balanced meal.
INGREDIENTS
2 medium Zucchini
1 medium Red Bell Pepper
1 cup Mushrooms
1 medium Eggplant
1 cup Marinara Sauce
1/2 cup Low-Fat Cottage Cheese
1/2 cup Part-Skim Mozzarella Cheese (shredded)
1/2 cup Cooked Lentils
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the zucchini lengthwise into thin strips to serve as the lasagna 'noodles'. Also, slice the red bell pepper into strips, chop mushrooms, and cut the eggplant into thin rounds.
On a baking sheet, arrange the zucchini strips, red bell pepper strips, mushroom slices, and eggplant rounds. Drizzle lightly with olive oil (if desired) and season with salt and pepper to taste. Roast for 15-20 minutes until tender and slightly caramelized.
Meanwhile, in a small saucepan, warm the marinara sauce over medium heat and add any desired Italian herbs for extra flavor.
In a baking dish, begin layering: spread a thin layer of marinara sauce, layer roasted zucchini strips, then add a spread of low-fat cottage cheese, a sprinkle of shredded mozzarella, a few spoonfuls of cooked lentils, and scattered pieces of roasted red bell pepper, mushrooms, and eggplant. Repeat the layers to build up the lasagna.
Top the final layer with the remaining marinara sauce and a final sprinkle of mozzarella cheese.
Bake in the oven at 400°F for an additional 10-15 minutes until the cheese is melted and bubbly.
Remove from the oven and let sit for 5 minutes before serving.