YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
A vibrant, vegetable-packed lasagna that uses thinly sliced zucchini in place of traditional pasta layers. Roasted bell pepper, mushrooms, and eggplant combine with a rich, herbed tomato sauce and creamy low-fat cottage cheese, finished with a light sprinkle of mozzarella. Crisp on the edges and bursting with layered flavor, it’s a delightful twist on a classic comfort dish.
INGREDIENTS
2 medium Zucchini
1 medium Bell Pepper
1 cup sliced Mushrooms
0.5 medium Eggplant
1 cup Low-Fat Cottage Cheese
1/4 cup Low-Fat Mozzarella Cheese (shredded)
1/2 cup Tomato Sauce
1 tsp Olive Oil
2 cloves Garlic
1 tsp Dried Italian Herbs
PREPARATION
Preheat the oven to 400°F.
Slice the zucchini lengthwise into thin strips to act as pasta layers. Set aside.
Dice the bell pepper, slice the mushrooms, and cube the eggplant. Place them in a bowl.
Add olive oil, minced garlic, and dried Italian herbs to the vegetables. Toss to evenly coat.
Spread the seasoned vegetables on a baking sheet and roast in the oven for 20 minutes until tender and slightly caramelized.
In a baking dish, spread a thin layer of tomato sauce on the bottom.
Layer with zucchini slices, then add a layer of roasted vegetables, dollops of cottage cheese, and a light sprinkle of mozzarella.
Repeat the layers until all ingredients are used, finishing with a top layer of zucchini covered with remaining tomato sauce and mozzarella.
Bake in the oven at 375°F for 15-20 minutes until warmed through and the cheese has melted slightly.
Let the lasagna rest for a few minutes before serving to allow the layers to set.