YOUR SOLIN GENERATED RECIPE
Hearty Baked Veggie Lasagna
A comforting baked veggie lasagna layered with whole wheat noodles, crumbled tofu, a medley of fresh vegetables, and a light blend of cheeses. This wholesome dish brings together a delicate balance of protein and calories, perfect for a satisfying meal any time of day.
INGREDIENTS
50 g Whole Wheat Lasagna Noodles
100 g Firm Tofu, crumbled
1 cup Spinach
1/2 cup Marinara Sauce
1/8 cup Ricotta Cheese (Part-Skim)
1/8 cup Shredded Mozzarella Cheese (Part-Skim)
1/4 cup Diced Zucchini
1/4 cup Sliced Mushrooms
1/4 cup Diced Onion
50 g Chickpeas
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
Cook the whole wheat lasagna noodles in a pot of boiling water until al dente. Drain and set aside.
In a non-stick pan, lightly sauté the diced onions, zucchini, and mushrooms until they begin to soften. Add the spinach in the last minute of cooking until just wilted.
In a bowl, crumble the firm tofu and gently mix with the marinara sauce. Season with salt, pepper, basil, and oregano to taste.
Layer the dish starting with a thin spread of the tofu-marinara mixture on the bottom of the baking dish. Place a layer of noodles, then spread a portion of the sautéed vegetables over the noodles.
Add dollops of ricotta cheese followed by a sprinkle of shredded mozzarella. Repeat the layering process until all ingredients are used, ending with a cheese layer on top.
Gently press in the chickpeas evenly across the top layers to incorporate additional protein and texture.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, allowing the cheese to become lightly browned and bubbly.
Remove from the oven, let rest for a few minutes, then serve warm and enjoy your hearty veggie lasagna.