YOUR SOLIN GENERATED RECIPE
Healthy Baked Veggie Lasagna
Savor layers of wholesome whole wheat pasta, tangy low-fat cheeses, and a vibrant medley of fresh veggies, all baked to perfection with a hearty marinara sauce. This healthy veggie lasagna delivers delicious flavors with a balanced profile of protein and nutrients, perfect for a satisfying and guilt-free meal.
INGREDIENTS
50g Whole Wheat Lasagna Noodles
0.33 cup Low-Fat Ricotta Cheese (80g)
0.25 cup Part-Skim Mozzarella Cheese (28g)
0.5 cup Marinara Sauce (125g)
1 cup Fresh Spinach (30g)
0.5 medium Zucchini (100g)
0.5 cup Mushrooms (35g)
0.5 medium Red Bell Pepper (50g)
0.25 cup Cooked Lentils (45g)
PREPARATION
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish.
Prepare the vegetable filling by slicing the zucchini, mushrooms, and red bell pepper. Roughly chop the spinach.
In a medium bowl, combine the low-fat ricotta cheese with the part-skim mozzarella cheese and mix until smooth.
Spread a thin layer of marinara sauce on the bottom of the baking dish.
Layer a piece of whole wheat lasagna noodle on top of the sauce. Spread a layer of the cheese mixture over the noodle.
Add a layer of mixed vegetables (zucchini, mushrooms, red bell pepper, and spinach) on top of the cheese.
Sprinkle the cooked lentils evenly over the vegetable layer, then drizzle a bit more marinara sauce.
Repeat layering as desired, finishing with a top layer of marinara sauce and a light sprinkle of mozzarella if desired.
Cover the dish with foil and bake for 25-30 minutes. Remove the foil for the last 5 minutes to allow the top to lightly brown.
Remove from the oven and let it rest for a few minutes before serving.