YOUR SOLIN GENERATED RECIPE
Hearty Baked Vegetable Lasagna
Enjoy a comforting slice of baked vegetable lasagna loaded with fresh spinach, zucchini, and a rich homemade marinara sauce layered between whole wheat noodles and a blend of part-skim cheeses. Finished with hearty lentils for an extra protein boost, this dish is a delicious and nutritious option for any meal.
INGREDIENTS
2 sheets Whole Wheat Lasagna Noodles (56g)
1/4 cup Part-Skim Ricotta Cheese (62g)
1 cup Fresh Spinach (30g)
1/2 cup Sliced Zucchini (90g)
1/2 cup Marinara Sauce (125g)
1/3 cup Shredded Part-Skim Mozzarella Cheese (37g)
1/4 cup Cooked Lentils (45g)
1 Garlic Clove
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
Prepare the lasagna noodles according to package instructions until just al dente, then drain and set aside.
In a skillet over medium heat, sauté the minced garlic until fragrant. Add the sliced zucchini and cook for 3-4 minutes until slightly softened.
Mix the cooked zucchini with fresh spinach and gently wilt the spinach by stirring in the residual heat.
In a bowl, combine the part-skim ricotta cheese with the cooked lentils. Season lightly with salt, pepper, and your favorite Italian herbs.
Layer your dish starting with a thin spread of marinara sauce at the bottom. Place a layer of lasagna noodles, followed by a layer of the ricotta-lentil mixture, then the vegetable mixture, and a drizzle of additional marinara sauce.
Repeat the layers as desired, finishing with a top layer of marinara sauce. Sprinkle the shredded part-skim mozzarella evenly on top.
Bake in the oven for about 20-25 minutes until the cheese is bubbly and lightly golden.
Let stand for a few minutes before serving to allow the lasagna to set. Enjoy your hearty baked vegetable lasagna!