YOUR SOLIN GENERATED RECIPE
Healthy Layered Vegetable Lasagna
This hearty vegetable lasagna layers whole wheat noodles with vibrant roasted zucchini, bell peppers, mushrooms, and nutrient-dense spinach, all embraced by a savory tomato sauce and a blend of low-fat cottage and ricotta cheeses. A light drizzle of olive oil and fresh basil elevate this delicious dish into a comforting meal that’s both satisfying and nourishing.
INGREDIENTS
2 oz Whole Wheat Lasagna Noodles (dry)
0.5 cup Low-Fat Cottage Cheese
0.25 cup Low-Fat Ricotta Cheese
0.25 cup Part-Skim Mozzarella (shredded)
0.5 medium Zucchini
0.5 medium Red Bell Pepper
0.5 cup Sliced Mushrooms
1 cup Fresh Spinach
0.5 cup Tomato Sauce
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Basil (optional)
1 clove Garlic, minced
PREPARATION
Preheat the oven to 375°F.
Bring a pot of salted water to a boil and cook the whole wheat lasagna noodles until al dente; drain and set aside.
While the noodles cook, lightly sauté the minced garlic in olive oil over medium heat until fragrant.
Add sliced mushrooms, zucchini, and red bell pepper to the pan and cook for 3-4 minutes until slightly softened.
Stir in the tomato sauce and simmer for another 2 minutes. Add the fresh spinach at the end and allow it to wilt.
In a small bowl, mix the low-fat cottage cheese and low-fat ricotta cheese until smooth.
Assemble the lasagna in a small baking dish: start with a thin layer of the tomato vegetable sauce, then layer noodles, spread a portion of the cheese mixture, add some sauce with vegetables, and sprinkle a bit of shredded mozzarella. Repeat the layers until the ingredients are used up, finishing with a layer of sauce and a sprinkle of mozzarella on top.
Bake in the oven for 20-25 minutes until warmed through and the cheese is slightly bubbly.
Garnish with fresh basil if desired and serve warm.