YOUR SOLIN GENERATED RECIPE
Healthy Layered Veggie Lasagna
Enjoy a wholesome twist on traditional lasagna with layers of fresh veggies, silky low-fat ricotta, and a hint of tofu to boost protein, all nestled between tender whole wheat noodles and a rich tomato sauce. This vibrant dish is baked to perfection, offering a comforting balance of textures and flavors that satisfy your taste buds while keeping you within your nutritional targets.
INGREDIENTS
4 oz Low-Fat Ricotta Cheese
3 oz Firm Tofu
1 oz Whole Wheat Lasagna Noodles (dry)
1/2 cup Tomato Sauce
1/2 medium Zucchini
1/2 medium Eggplant
1 cup Fresh Spinach
1 clove Garlic
1/4 small Onion
1 tsp Olive Oil
PREPARATION
Preheat your oven to 375°F.
Cook the whole wheat lasagna noodles according to package instructions until just al dente. Drain and set aside.
In a non-stick pan, heat the olive oil over medium heat. Sauté finely chopped garlic and onion until translucent.
Add thinly sliced zucchini and eggplant to the pan and cook until they begin to soften, about 4-5 minutes. Stir in the tomato sauce and let simmer for another 2 minutes.
In a mixing bowl, gently combine the low-fat ricotta cheese and crumbled firm tofu until well blended.
Layer your lasagna dish by spreading a thin layer of the tomato veggie mixture at the bottom, then place a layer of cooked noodles. Spread half of the ricotta-tofu mixture over the noodles, followed by a layer of fresh spinach. Repeat the layers and finish with the remaining veggie mixture on top.
Cover with foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake an additional 5 minutes to lightly brown the top.
Allow the lasagna to cool for a few minutes before serving. Enjoy your healthy layered veggie lasagna!