YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
Enjoy a lighter twist on traditional lasagna by layering roasted zucchini with a medley of vibrant vegetables, creamy low-fat ricotta, and rich marinara sauce. This dish offers a lovely interplay of textures, from tender zucchini ribbons to hearty roasted peppers and mushrooms, all brought together with a sprinkle of parmesan for a delightful finish.
INGREDIENTS
2 medium Zucchini
1 medium Red Bell Pepper
3/4 cup Low-Fat Ricotta Cheese
1/2 cup Marinara Sauce
1/2 cup Mushrooms
1 cup Fresh Spinach
2 tbsp Parmesan Cheese
PREPARATION
Preheat your oven to 400°F.
Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles. Lay them on paper towels and lightly salt to draw out moisture.
Chop the red bell pepper into strips and slice mushrooms. Toss them with a drizzle of olive oil (optional) and season lightly with salt and pepper.
Arrange the vegetables on a baking tray and roast in the oven for about 15-20 minutes, until tender and slightly caramelized.
In a small bowl, mix the low-fat ricotta cheese with fresh spinach leaves to incorporate the greens.
Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer zucchini slices, then add a layer of roasted vegetables, followed by a spread of the ricotta and spinach mixture. Repeat the layers until all ingredients are used, finishing with a layer of zucchini on top.
Sprinkle the grated Parmesan cheese over the assembled lasagna.
Bake in the preheated oven for 20-25 minutes, or until the dish is heated through and the flavors meld together.
Let the lasagna cool for a few minutes before serving.