YOUR SOLIN GENERATED RECIPE
Healthy Layered Veggie Lasagna
A vibrant layered veggie lasagna featuring tender zucchini and eggplant slices, nutrient-packed spinach, creamy tofu ricotta, hearty lentils, and a rich marinara sauce topped with melty part-skim mozzarella. This balanced dish offers an exciting blend of textures and flavors to delight your taste buds while keeping the meal within your protein and calorie goals.
INGREDIENTS
1 medium Zucchini (196g)
1 cup Eggplant (82g)
1 cup Spinach (30g)
200g Firm Tofu (tofu ricotta)
0.5 cup Cooked Lentils (99g)
0.33 cup Part-Skim Mozzarella (28g)
0.5 cup Marinara Sauce (125g)
1 teaspoon Olive Oil
1 teaspoon dried Basil & Oregano
1 clove Garlic
PREPARATION
Preheat oven to 375°F.
Slice the zucchini lengthwise into thin strips; slice the eggplant into thin rounds. Roughly chop the spinach.
In a skillet, heat olive oil over medium heat. Add minced garlic along with dried basil and oregano, and sauté until fragrant, about 1 minute.
Stir in the marinara sauce and let it simmer for 3-4 minutes. Remove from heat.
Prepare the tofu ricotta by crumbling the tofu in a bowl until it reaches a ricotta-like consistency.
In a baking dish, layer the ingredients: start with a thin layer of marinara, followed by a layer of zucchini slices, a layer of eggplant slices, and a sprinkle of spinach.
Spread a layer of tofu ricotta over the vegetables and add a layer of cooked lentils for extra protein and texture.
Repeat the layering process until all ingredients are used, finishing with a layer of marinara sauce on top.
Sprinkle part-skim mozzarella evenly over the final layer.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the cheese to melt and lightly brown.
Let the lasagna rest for 5 minutes before serving.