YOUR SOLIN GENERATED RECIPE
Healthy Layered Veggie Lasagna
Enjoy a wholesome twist on classic lasagna with layers of whole wheat noodles, savory marinated firm tofu blended into a creamy 'ricotta', and a vibrant mix of zucchini, spinach, bell peppers, and mushrooms smothered in a rich tomato sauce. This dish is perfect for a nourishing breakfast, lunch, or dinner that satisfies your cravings while keeping calories and protein in line with your goals.
INGREDIENTS
2 ounces Whole Wheat Lasagna Noodles (approx. 56g)
200 grams Firm Tofu
1/4 cup Low-Fat Cottage Cheese (approx. 57g)
1 medium Zucchini
1 cup Spinach
1 medium Bell Pepper
1/2 cup Mushrooms
1/2 cup Tomato Sauce
1 teaspoon Italian Seasoning
PREPARATION
Preheat your oven to 375°F.
Cook the whole wheat lasagna noodles according to package instructions until al dente, then drain and set aside.
Press the tofu lightly to remove excess water and crumble it into a bowl. Mix in the low-fat cottage cheese and Italian seasoning to create a creamy tofu 'ricotta' blend.
Thinly slice the zucchini, bell pepper, and mushrooms. Roughly chop the spinach.
In a baking dish, spread a thin layer of tomato sauce on the bottom. Place a single layer of lasagna noodles over the sauce.
Spread half of the tofu-cottage cheese mixture over the noodles. Layer with zucchini slices, bell pepper, mushrooms, and spinach. Drizzle a bit more tomato sauce on top.
Repeat with another layer of noodles, the remaining tofu mixture, veggies, and finish with a final layer of noodles topped with the remaining tomato sauce.
Cover the dish with foil and bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes to allow the top to set.
Let it cool for a few minutes before serving and enjoy your healthy layered veggie lasagna.