YOUR SOLIN GENERATED RECIPE
Hearty Baked Vegetable Lasagna
Savor a wholesome baked vegetable lasagna that combines the satisfying textures of whole wheat noodles, tender layers of diced eggplant, zucchini, and fresh spinach, enriched with a tangy tomato sauce and boosts of protein from crumbled tofu and low-fat cottage cheese. Finished with a sprinkle of low-fat mozzarella, it's a delicious, nutrient-packed dish that's as comforting as it is healthful.
INGREDIENTS
2 whole wheat lasagna noodle sheets (60g total)
1/2 cup diced eggplant (70g)
1/2 cup sliced zucchini (90g)
1 cup fresh spinach (30g)
1/2 cup tomato sauce (125g)
150g firm tofu
1/2 cup low-fat cottage cheese (113g)
1/4 cup low-fat mozzarella cheese (28g)
1 tsp dried basil & oregano blend
PREPARATION
Preheat your oven to 375°F.
In a small saucepan, gently warm the tomato sauce with the dried basil and oregano. Set aside.
Press and crumble the tofu into small chunks. In a mixing bowl, combine the crumbled tofu with the low-fat cottage cheese.
Layer a baking dish with a light spread of the tofu-cottage cheese mixture, then place the whole wheat lasagna sheets on top.
Add a layer of diced eggplant, sliced zucchini, and fresh spinach over the noodles.
Drizzle a portion of the warmed tomato sauce over the vegetables and sprinkle shredded low-fat mozzarella cheese evenly.
Repeat layering with the remaining noodles, tofu-cottage cheese mixture, vegetables, tomato sauce, and finish with a top layer of shredded mozzarella.
Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 5-10 minutes until the cheese on top is bubbly and slightly golden.
Let the lasagna stand for a few minutes before serving to set, ensuring each bite is hearty and flavorful.