YOUR SOLIN GENERATED RECIPE
Creamy Layered Veggie Lasagna
This delightful Creamy Layered Veggie Lasagna offers a beautiful medley of tender grilled eggplant, fresh zucchini, vibrant bell peppers, and baby spinach, all layered with a rich, velvety blend of part-skim ricotta and hearty lentils in a zesty marinara sauce. It’s a nutrient-packed meal that delights with every bite, providing satisfying creaminess and robust flavors perfect for a cozy dinner.
INGREDIENTS
0.75 cup part-skim ricotta cheese (approx. 180g)
0.5 cup marinara sauce (approx. 125g)
0.5 cup cooked lentils (approx. 100g)
1 medium eggplant (sliced, approx. 150g)
0.5 cup sliced zucchini (approx. 90g)
0.5 medium red bell pepper (sliced, approx. 75g)
1 cup baby spinach (approx. 30g)
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into thin rounds. Lightly brush with olive oil, season with a pinch of salt and pepper, and grill or roast until tender, about 4-5 minutes per side.
Slice the zucchini and red bell pepper into thin strips. Set aside along with the baby spinach.
In a small saucepan, warm the marinara sauce over low heat. Stir in the cooked lentils to infuse them with flavor, and let it simmer for 3-4 minutes.
In a bowl, combine the part-skim ricotta cheese with a sprinkle of salt, pepper, and a few torn spinach leaves for added freshness.
In a small baking dish, begin layering: start with a layer of grilled eggplant slices, then spread a thin layer of the ricotta mixture, followed by a modest drizzle of the lentil-infused marinara sauce. Add a few zucchini and red bell pepper slices, and scatter some fresh spinach on top.
Repeat the layering process until all components are used, finishing with a final layer of eggplant topped with a light drizzle of marinara sauce.
Place the lasagna in the oven and bake for 15-20 minutes until heated through and flavors meld together.
Remove from the oven and let it rest for a few minutes before serving. Enjoy your nutritious, creamy veggie lasagna!