YOUR SOLIN GENERATED RECIPE
Roasted Zucchini and Eggplant Lasagna
Enjoy a vibrant twist on classic lasagna featuring layers of tender roasted zucchini and eggplant, complemented by a savory tomato sauce and a creamy, protein-packed cheese and tofu blend. This hearty, vegetable-forward dish is both satisfying and full of bright, rustic flavors.
INGREDIENTS
1 small Zucchini (150g)
1 small Eggplant (150g)
1/2 cup Tomato Sauce (125g)
1 cup Low-Fat Cottage Cheese (226g)
100g Firm Tofu
2 Whole Wheat Lasagna Noodles (56g)
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the zucchini and eggplant into thin rounds. Arrange them on the baking sheet, drizzle lightly with olive oil, and season with salt and pepper.
Roast the vegetables in the preheated oven for about 20-25 minutes until they are tender and slightly caramelized.
In a bowl, gently mix the low-fat cottage cheese with crumbled firm tofu to create a creamy cheese blend. Season with a pinch of salt, pepper, and dried Italian herbs if desired.
Spread a thin layer of tomato sauce in a small baking dish or individual ramekins suitable for a single serving.
Layer with whole wheat lasagna noodles, followed by a mix of roasted zucchini and eggplant, then dollop and spread the cottage cheese and tofu mixture over the vegetables. Repeat layering until all ingredients are used, ending with a final drizzle of tomato sauce on top.
Cover the dish with foil and bake in the oven for an additional 15 minutes to meld flavors. For a lightly browned top, remove the foil during the last 5 minutes of baking.
Once done, remove from the oven and let it rest for a few minutes before serving.