YOUR SOLIN GENERATED RECIPE
Healthy Layered Veggie Lasagna
Enjoy a vibrant, nutrient-packed layered veggie lasagna filled with grilled zucchini, eggplant, and fresh spinach, layered with creamy low-fat cheeses and a rich, savory marinara sauce. This comforting dish offers a delightful mix of textures and flavors while keeping your meal light, protein-rich, and satisfying.
INGREDIENTS
0.5 medium Zucchini (~50g)
0.5 small Eggplant (~50g)
1 cup raw Spinach (~30g)
0.5 cup Low-Fat Cottage Cheese (~113g)
0.25 cup Part-Skim Ricotta Cheese (~62g)
0.25 cup Part-Skim Mozzarella (shredded) (~28g)
0.5 cup Marinara Sauce (~125g)
1 tablespoon Nutritional Yeast (~5g)
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini and eggplant into thin strips lengthwise. Lightly brush them with olive oil (optional) and season with salt and pepper.
Grill or lightly roast the zucchini and eggplant slices for 3-4 minutes on each side until they begin to soften.
In a small bowl, gently mix the low-fat cottage cheese, part-skim ricotta, and half of the nutritional yeast. Set aside.
Spread a thin layer of marinara sauce on the bottom of a small, oven-safe dish.
Layer the dish starting with a layer of zucchini and eggplant slices, add a layer of spinach, then dollop and spread the cheese mixture. Repeat the layers, finishing with a top layer of zucchini/eggplant.
Spread the remaining marinara sauce over the top and sprinkle the shredded mozzarella and the rest of the nutritional yeast.
Bake in the preheated oven for about 20-25 minutes until the cheese is melted and the layers are heated through.
Allow it to cool slightly before serving. Enjoy your healthy, layered veggie lasagna!