YOUR SOLIN GENERATED RECIPE
Hearty Layered Veggie Lasagna
Enjoy a vibrant, layered veggie lasagna that marries tender whole wheat noodles, protein-rich red lentils, and a medley of fresh vegetables. This dish offers a satisfying balance of hearty textures and bright tomato basil notes, accented by creamy ricotta, melty mozzarella, and a sprinkle of Parmesan. Each bite is a delightful journey of flavors in a comforting, light meal.
INGREDIENTS
1 oz Whole Wheat Lasagna Noodles (28g)
0.5 cup cooked Red Lentils (100g)
1 cup Fresh Spinach (30g)
0.5 cup chopped Zucchini (90g)
0.5 cup sliced Mushrooms (35g)
0.5 cup Marinara Sauce (125g)
1 oz Part-Skim Mozzarella Cheese (28g)
0.25 cup Low-Fat Ricotta Cheese (62g)
1 tbsp Grated Parmesan Cheese (5g)
1 tsp Olive Oil (5g)
PREPARATION
Preheat your oven to 375°F.
Prepare all vegetables: chop the zucchini, slice the mushrooms, and wash the spinach.
Cook the whole wheat lasagna noodles according to package instructions until al dente, then drain and set aside.
In a medium pan, heat the olive oil over medium heat. Add mushrooms and zucchini, sautéing until tender, about 3-4 minutes.
Stir in the spinach and cook until just wilted.
Mix in the cooked red lentils and marinara sauce, allowing the flavors to meld for about 2 minutes. Season with salt and pepper to taste.
In a small bowl, blend the low-fat ricotta cheese with grated Parmesan for an extra layer of creaminess.
Assemble the lasagna by layering a portion of the vegetable-lentil sauce over the noodles in a small baking dish. Dollop the ricotta mixture on top, then sprinkle with part-skim mozzarella cheese.
Repeat layers if your dish size allows, finishing with a cheese layer on top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the lasagna is heated through.
Let the lasagna cool for a few minutes before serving, and enjoy your hearty, nutritious meal.