YOUR SOLIN GENERATED RECIPE
Hearty Roasted Vegetable Lasagna
Enjoy a comforting, flavorful slice of our Hearty Roasted Vegetable Lasagna, featuring a delightful blend of tender whole wheat lasagna noodles layered with creamy part-skim cheeses, roasted zucchini, eggplant, and red bell pepper, accented with fresh spinach and a boost of protein-rich firm tofu. This dish marries rustic textures with a bright medley of roasted vegetables, resulting in a wholesome meal that's satisfying and balanced.
INGREDIENTS
2 whole wheat lasagna noodles (56g total)
1/3 cup part-skim ricotta cheese (83g)
1/3 cup part-skim mozzarella cheese, shredded (37g)
1 cup fresh spinach
1/2 medium zucchini (60g)
1/2 medium eggplant (60g)
1/2 medium red bell pepper (75g)
50g firm tofu
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the zucchini, eggplant, and red bell pepper into thin strips. Toss them lightly with olive oil, salt, and pepper, then roast on a baking sheet for 15 minutes until tender and slightly charred.
While the vegetables roast, bring a pot of salted water to a boil and cook the whole wheat lasagna noodles until al dente. Drain and set aside.
In a small bowl, mash the tofu slightly and mix it into the ricotta to add extra creaminess and protein.
Layer the dish by spreading a thin layer of the ricotta-tofu mixture on the bottom of a lightly greased baking dish. Arrange a layer of lasagna noodles over the cheese, then add a layer of roasted vegetables and fresh spinach. Sprinkle a layer of shredded mozzarella on top.
Repeat the layering process until all ingredients are used, finishing with a topping of mozzarella.
Bake in the preheated oven for 20-25 minutes until the cheese is melted and the lasagna is heated through.
Let it rest for a few minutes before serving to allow the layers to set.