YOUR SOLIN GENERATED RECIPE
Fresh Zucchini Ricotta Lasagna
Savor the delightful freshness of this zucchini ricotta lasagna, where thinly sliced zucchini replaces traditional pasta, layered with creamy part-skim ricotta, zesty marinara sauce, and fluffy egg whites. Finished with a drizzle of olive oil, garlic, and basil, this dish is comforting yet light, perfectly balancing flavor and nutrition.
INGREDIENTS
1 large Zucchini (approx 200g)
0.75 cup Part-Skim Ricotta Cheese (approx 187g)
0.5 cup Marinara Sauce (approx 125g)
3 Egg Whites
1 tsp Olive Oil
1 Garlic Clove
2 tbsp Fresh Basil Leaves
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife. Set aside.
In a small bowl, whisk the egg whites until slightly frothy. Mix in the part-skim ricotta cheese until well combined.
Add a minced garlic clove, salt, and pepper to the ricotta mixture. Stir in the fresh basil leaves for extra flavor.
Lay a layer of zucchini slices on a lightly greased baking dish. Spoon a portion of the ricotta mixture over the zucchini, then drizzle a little marinara sauce on top.
Repeat the layering process, alternating zucchini slices, ricotta mixture, and marinara sauce until all ingredients are used, finishing with a layer of marinara sauce on top.
Drizzle olive oil evenly over the top layers.
Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the lasagna is set.
Allow to cool for a few minutes before serving. Garnish with additional fresh basil if desired.