YOUR SOLIN GENERATED RECIPE
Hearty Baked Veggie Lasagna
A robust veggie lasagna layered with tender zucchini, eggplant, and spinach, enveloped in a rich tomato sauce and creamy low-fat ricotta and mozzarella, delivering a comforting meal with plenty of protein and a delightful mix of textures and flavors.
INGREDIENTS
1 medium Zucchini (196g)
1 small Eggplant (150g)
2 cups Spinach (60g total)
1 cup Tomato Sauce (240g)
1/2 cup Low-Fat Ricotta Cheese (124g)
1/4 cup Part-Skim Mozzarella Cheese (28g)
3 Whole Wheat Lasagna Noodles (84g total)
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the zucchini and eggplant into thin strips. Lightly salt them and set aside to draw out excess moisture.
In a skillet over medium heat, briefly sauté the spinach until just wilted, about 2 minutes.
Spread a thin layer of tomato sauce on the bottom of a small baking dish.
Layer a lasagna noodle, followed by a spread of low-fat ricotta cheese, a few slices of zucchini and eggplant, some sautéed spinach, and a drizzle of tomato sauce. Sprinkle a few pieces of mozzarella over the layer.
Repeat the layering process until all ingredients are used, finishing with a final topping of tomato sauce and a light sprinkle of mozzarella.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is slightly golden.
Remove from the oven and let stand for 5 minutes before serving to allow the lasagna to set.