YOUR SOLIN GENERATED RECIPE
Healthy Layered Vegetable Lasagna
Enjoy a wholesome twist on a classic Italian favorite with this vibrant, layered vegetable lasagna. Tender whole wheat noodles, a blend of low-fat cottage cheese and egg whites, and a medley of fresh vegetables like spinach, zucchini, and mushrooms combine with crumbled tofu and tangy marinara for a delicious, satisfying dish. A drizzle of olive oil and a sprinkle of Parmesan finish it off, creating a hearty yet clean meal perfect for any time of day.
INGREDIENTS
2 oz Whole Wheat Lasagna Noodles
0.75 cup Low-Fat Cottage Cheese
3 Egg Whites
1 cup Fresh Spinach
1 medium Zucchini, sliced
0.5 cup Mushrooms, sliced
0.5 cup Low-Sugar Marinara Sauce
3 oz Extra Firm Tofu, crumbled
1 tsp Olive Oil
1 tbsp Grated Parmesan Cheese
PREPARATION
Preheat your oven to 375°F.
Cook the whole wheat lasagna noodles according to package instructions until al dente. Drain and set aside.
While the noodles cook, crumble the extra firm tofu and lightly sauté it in a nonstick pan with a drizzle of olive oil for 2-3 minutes until slightly golden. Set aside.
In a mixing bowl, combine the low-fat cottage cheese and egg whites. Stir in the fresh spinach (roughly chopped) for added texture and nutrients.
Layer a baking dish with a thin layer of marinara sauce. Place a layer of noodles on top, then spread a portion of the cottage cheese mixture evenly.
Add a layer of sliced zucchini and mushrooms, and sprinkle the sautéed tofu over the vegetables. Drizzle a little marinara sauce over the layers.
Repeat the layering process until all components are used, finishing with a top layer of noodles and a light coating of marinara sauce.
Sprinkle the grated Parmesan cheese over the top.
Bake in the preheated oven for 20-25 minutes until the lasagna is heated through and the top is slightly bubbly.
Let it rest for a few minutes before serving. Enjoy your Healthy Layered Vegetable Lasagna!