YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
Enjoy a fresh twist on classic lasagna by layering thinly sliced zucchini with a vibrant mix of roasted vegetables, creamy part-skim ricotta, and a rich, homemade marinara sauce. Finished with a sprinkle of Parmesan and a hint of egg white, this dish is both hearty and light, perfect for any meal of the day.
INGREDIENTS
1 medium Zucchini (196g)
0.75 cup Part-Skim Ricotta Cheese (185g)
0.5 cup Marinara Sauce (125g)
100g Mixed Roasted Vegetables (Eggplant, Bell Pepper, Red Onion)
0.5 tsp Olive Oil (2.3g)
1 large Egg White (33g)
2 tbsp Grated Parmesan Cheese (10g)
PREPARATION
Preheat your oven to 400°F.
Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife to serve as your lasagna noodles.
Lightly brush the zucchini slices with olive oil and lay them on a baking sheet. Roast in the oven for about 8-10 minutes until they begin to soften.
In a bowl, combine part-skim ricotta cheese and egg white. Stir until smooth. This mixture will act as a creamy layer for the lasagna.
Prepare your roasted vegetable mix by tossing diced eggplant, bell pepper, and red onion with a dash of olive oil, salt, and pepper. Roast them in the oven (on a separate tray if needed) for about 15 minutes or until tender.
In a small baking dish, spread a thin layer of marinara sauce. Layer roasted zucchini sheets, followed by a layer of the ricotta mixture, then the roasted vegetables. Repeat the layering until all ingredients are used, ending with a layer of zucchini and a drizzle of marinara sauce.
Sprinkle grated Parmesan cheese on top.
Return the dish to the oven and bake for an additional 10-12 minutes until the top is bubbly and lightly golden.
Allow the lasagna to cool for a few minutes before serving. Enjoy your light and flavorful Roasted Vegetable Zucchini Lasagna!