YOUR SOLIN GENERATED RECIPE
Healthy Layered Veggie Lasagna
Enjoy a vibrant, health-forward twist on lasagna by layering thinly sliced zucchini with a rich medley of lentils, fresh spinach, mushrooms, and a light, tangy tomato sauce. This lasagna is fused with creamy low‐fat cottage cheese and a sprinkle of nutritional yeast for that cheesy flavor, making it an ideal balanced meal that satisfies your taste buds while aligning with your nutritional goals.
INGREDIENTS
1 medium Zucchini (196g)
1/2 cup Low-Sodium Tomato Sauce (122g)
3/4 cup Low-Fat Cottage Cheese (170g)
1/2 cup Cooked Lentils (100g)
1/2 cup Mushrooms, sliced (70g)
1 cup Fresh Spinach (30g)
2 tbsp Nutritional Yeast (16g)
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles.
In a skillet, lightly sauté mushrooms and spinach over medium heat until just softened, about 3-4 minutes.
In a small bowl, combine the cooked lentils with low-sodium tomato sauce for a rich, flavorful mix.
Assemble the lasagna in a small, oven-safe dish by layering zucchini slices at the bottom, followed by a layer of cottage cheese, then a spoonful of the lentil-tomato mixture, and finally the sautéed mushrooms and spinach. Repeat the layers until all ingredients are evenly used.
Top the final layer with a sprinkle of nutritional yeast for a cheesy finish.
Cover the dish with foil and bake in the preheated oven for 20-25 minutes, allowing the flavors to meld together.
Remove the foil, and if desired, broil for an additional 2-3 minutes to lightly brown the top.
Let rest for a few minutes before slicing and serving.