YOUR SOLIN GENERATED RECIPE
Healthy Layered Veggie Lasagna
Enjoy a vibrant twist on classic lasagna with layered zucchini, eggplant, and spinach, accented by creamy low‐fat ricotta, a hearty addition of protein-rich tofu, and a rich marinara sauce. Each bite offers a delightful blend of tender vegetables and a subtle burst of melted mozzarella, perfect for balancing nutrition and taste.
INGREDIENTS
1 medium Zucchini (200g)
1 serving Eggplant (100g)
1/3 cup Low-Fat Ricotta Cheese (75g)
1 cup cooked Spinach (180g)
1/2 cup Marinara Sauce (125g)
1/4 cup shredded Low-Fat Mozzarella Cheese (28g)
100g Extra-Firm Tofu
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the zucchini and eggplant lengthwise into thin strips to serve as lasagna noodles. Lightly salt and let them sit to draw out moisture.
In a bowl, gently mix the low-fat ricotta cheese with the cooked spinach. Season with a pinch of salt and pepper if desired.
Press extra-firm tofu to remove excess water and then slice or crumble it. Optionally, lightly sauté the tofu in a non-stick pan until lightly golden to enhance flavor.
Layer the ingredients in a baking dish starting with a thin layer of marinara sauce, followed by a layer of zucchini slices, a spread of the ricotta-spinach mixture, a scattering of tofu, a drizzle of marinara, and a light sprinkle of shredded mozzarella. Repeat layers until all ingredients are used, finishing with a top layer of marinara and mozzarella cheese.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Allow the lasagna to cool slightly before serving to let the layers set. Enjoy your vibrant, protein-rich veggie lasagna!