YOUR SOLIN GENERATED RECIPE
Hearty Baked Layered Veggie Lasagna
A deliciously layered veggie lasagna that packs a punch of flavor with whole wheat noodles, tofu ricotta, fresh veggies, and a melty touch of low-fat mozzarella. This dish is both satisfying and balanced, perfect for a wholesome breakfast, lunch, or dinner.
INGREDIENTS
50g Whole Wheat Lasagna Noodles
100g Extra Firm Tofu
1/4 cup Low-Fat Cottage Cheese
100g Zucchini
50g Bell Pepper
1/2 cup Crushed Tomatoes
1/4 cup Low-Fat Mozzarella Cheese
1 medium Onion
2 cloves Garlic
1 tsp Dried Basil and Oregano
PREPARATION
Preheat your oven to 375°F.
Prepare the whole wheat lasagna noodles according to package instructions until al dente, then drain and set aside.
Crumble the extra firm tofu into a bowl and mix with the low-fat cottage cheese to create a creamy 'ricotta' blend. Season lightly with salt, pepper, and half of the dried herbs.
Thinly slice the zucchini and bell pepper. Dice the onion and mince the garlic.
In a skillet over medium heat, sauté the onion and garlic until translucent. Add the diced bell pepper and zucchini, cooking for an additional 3-4 minutes until slightly softened.
Stir in the crushed tomatoes and remaining dried herbs, letting the mixture simmer gently for another 3 minutes.
Layer a baking dish with a thin spread of the tomato-vegetable sauce. Arrange a layer of lasagna noodles on top, then spread a portion of the tofu-cottage cheese mixture evenly, followed by a layer of the vegetable sauce. Repeat the layers until all components are used, finishing with a top layer of vegetable sauce.
Sprinkle the low-fat mozzarella cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese has melted and the dish is heated through.
Remove from oven and allow to cool slightly before serving. Enjoy your hearty baked layered veggie lasagna!