YOUR SOLIN GENERATED RECIPE
Hearty Vegetable Layered Lasagna
Enjoy a vibrant medley of layered vegetables nestled between tender whole wheat lasagna noodles, enriched with a creamy low‐fat ricotta and melty mozzarella, and accented by savory Italian herbs and protein-packed white beans. A satisfying dish that beautifully blends textures and flavors while keeping macros balanced.
INGREDIENTS
50g Whole Wheat Lasagna Noodles
100g Eggplant
80g Zucchini
1/2 cup Tomato Sauce
1 cup Fresh Spinach
1/4 cup Low-Fat Ricotta Cheese
1/4 cup Part-Skim Mozzarella Cheese
1/2 cup Cannellini Beans
1 tsp Italian Seasoning
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the eggplant and zucchini into thin rounds. Lightly salt them and let sit for 10 minutes to draw out excess moisture, then pat dry.
Prepare whole wheat lasagna noodles according to package instructions until al dente. Drain and set aside.
In a pan, warm the tomato sauce and stir in Italian seasoning. Add the cannellini beans and let simmer for 5 minutes.
Spread a small layer of the tomato-bean sauce on the bottom of a small baking dish. Layer a piece of lasagna noodle, followed by a spread of low-fat ricotta, a few spinach leaves, some eggplant and zucchini rounds, a drizzle of sauce, and a sprinkle of mozzarella cheese.
Repeat the layering until all ingredients are used, finishing with a layer of sauce and a light sprinkle of mozzarella on top.
Bake in the preheated oven for 20-25 minutes until the vegetables are tender and the cheese is melted and bubbly.
Allow to cool slightly before serving to help the layers set.