YOUR SOLIN GENERATED RECIPE
Healthy Layered Veggie Lasagna
Enjoy a vibrant, vegetable-packed lasagna where thin layers of grilled zucchini and eggplant replace traditional pasta, interwoven with a hearty blend of ricotta, spinach, mushrooms, and protein-boosting lentils, all finished with a rich marinara and a melty mozzarella topping. This visually appealing and balanced dish delivers comfort and wholesome nourishment.
INGREDIENTS
1 medium Zucchini, sliced lengthwise
1/2 medium Eggplant, sliced
1/3 cup Low-Fat Ricotta Cheese
1 cup Fresh Spinach
1/2 cup sliced Mushrooms
1/2 cup Marinara Sauce
1/3 cup shredded Part-Skim Mozzarella Cheese
1/3 cup Cooked Lentils
1 tsp Olive Oil
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips to serve as the noodle layers. Slice the eggplant into thin rounds.
Lightly brush zucchini and eggplant slices with olive oil and season with a pinch of salt and pepper. Grill or sauté the slices over medium heat for 2-3 minutes per side until just softened.
In a small bowl, combine low-fat ricotta with a handful of fresh spinach (roughly chopped) and set aside.
In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer with grilled zucchini slices, followed by a thin spread of the ricotta-spinach mixture.
Next, add a layer of eggplant slices, sprinkle sliced mushrooms and cooked lentils evenly, then drizzle a little more marinara sauce over the veggies.
Repeat layering until all components are used, finishing with a top layer of zucchini or eggplant.
Sprinkle shredded part-skim mozzarella cheese over the top.
Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
Let cool for a few minutes before serving to allow the lasagna to set.