YOUR SOLIN GENERATED RECIPE
Hearty Baked Vegetable Lasagna
Enjoy a comforting slice of baked vegetable lasagna bursting with fresh layers of whole wheat noodles, vibrant zucchini, earthy mushrooms, and spinach, all immersed in a robust tomato sauce and enriched with creamy part-skim ricotta, melted mozzarella, and a hint of Parmesan. This balanced dish delivers a satisfying mix of textures and flavors that makes every bite a nourishing delight.
INGREDIENTS
2 oz Whole Wheat Lasagna Noodles
1/2 cup Low-Fat Ricotta Cheese
1 oz Low-Moisture Part-Skim Mozzarella Cheese
1 tbsp Parmesan Cheese
1 cup sliced Zucchini
1 cup sliced Mushrooms
1 cup Spinach
1 cup Tomato Sauce
PREPARATION
Preheat the oven to 375°F (190°C).
Cook the whole wheat lasagna noodles according to package instructions until al dente, then drain and set aside.
In a bowl, stir the low-fat ricotta cheese with a pinch of salt and pepper. Set aside.
In a nonstick skillet over medium heat, sauté the sliced zucchini, mushrooms, and spinach for about 3-4 minutes until just softened.
Spread a thin layer of tomato sauce in the bottom of a baking dish. Layer a portion of lasagna noodles on top, then spread a layer of ricotta, add the sautéed vegetables, drizzle some more tomato sauce, and sprinkle a bit of mozzarella.
Repeat the layers until all ingredients are used, ending with a layer of noodles topped with tomato sauce, mozzarella, and a sprinkle of Parmesan cheese.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and lightly browned.
Allow the lasagna to rest for a few minutes before serving to let the layers set.