YOUR SOLIN GENERATED RECIPE
Healthy Layered Veggie Lasagna
Enjoy a vibrant, nutritious twist on classic lasagna featuring layers of whole wheat noodles, creamy low-fat cottage cheese, protein-packed tofu, and an assortment of fresh vegetables crowned with a rich tomato sauce. Each bite delivers a harmonious blend of textures and flavors, perfect for a wholesome meal any time of day.
INGREDIENTS
2 pieces Whole Wheat Lasagna Noodle (~56g)
0.5 cup Low-Fat Cottage Cheese (~110g)
0.5 cup Extra-Firm Tofu (~126g)
0.5 cup Zucchini (~90g)
0.5 cup Eggplant (~82g)
0.5 cup Red Bell Pepper (~75g)
0.5 cup Spinach (~15g)
0.5 cup Tomato Sauce (~125g)
2 tbsp Fresh Basil
PREPARATION
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish.
Boil the whole wheat lasagna noodles until al dente, usually 8-10 minutes, then drain and set aside.
In a medium bowl, mix the low-fat cottage cheese with the extra-firm tofu, mashing lightly to combine evenly.
Slice the zucchini, eggplant, and red bell pepper. In a non-stick pan over medium heat, lightly sauté these vegetables for 3-4 minutes until just tender, retaining a bit of crunch.
Spread a thin layer of tomato sauce on the bottom of the baking dish. Place one lasagna noodle, then layer with part of the cheese-tofu mixture, a few slices of sautéed vegetables, a scatter of fresh spinach, and a few torn basil leaves.
Repeat the layers with the second lasagna noodle and remaining fillings. Top the final layer with the remaining tomato sauce and garnish with additional basil.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5 minutes to let the top set lightly.
Allow the lasagna to cool for a few minutes before serving. Enjoy your healthy, layered veggie lasagna!