YOUR SOLIN GENERATED RECIPE
Healthy Layered Veggie Lasagna
Enjoy a vibrant and heartwarming layered veggie lasagna bursting with grilled eggplant, zucchini, and fresh spinach, interlaced with wholesome whole wheat lasagna noodles, a creamy low-fat ricotta base, and a tangy tomato sauce. Every bite delivers a delightful mix of textures and flavors, perfect for a balanced meal that keeps you fueled and satisfied.
INGREDIENTS
2 whole wheat lasagna noodles (60g total)
1/2 cup low-fat ricotta cheese (120g)
1/4 cup part-skim mozzarella cheese, shredded (28g)
1/2 cup tomato sauce (125g)
1/2 cup grilled eggplant slices (82g)
1/2 cup sliced zucchini (82g)
1 cup fresh spinach (30g)
1 tbsp chopped fresh basil
PREPARATION
Preheat your oven to 375°F.
Lightly grill or roast the eggplant and zucchini slices until they are tender and lightly charred. Set aside.
Cook the whole wheat lasagna noodles in a pot of boiling water according to package instructions until al dente. Drain and set aside.
Spread a thin layer of tomato sauce on the bottom of a small baking dish.
Layer one lasagna noodle as the base. Spread a layer of low-fat ricotta cheese evenly on top.
Add a layer of grilled eggplant and zucchini, followed by a sprinkle of fresh spinach and chopped basil.
Drizzle a little tomato sauce over the veggies and sprinkle with part-skim mozzarella cheese.
Repeat layering with the second noodle and remaining ingredients, finishing with a top layer of mozzarella and a drizzle of tomato sauce.
Bake in the oven for 20-25 minutes until the cheese is melted and bubbly and the dish is heated through.
Allow the lasagna to rest for a few minutes before serving to set the layers.