YOUR SOLIN GENERATED RECIPE
Healthy Layered Veggie Lasagna
Enjoy a vibrant, nutrient-packed layered veggie lasagna featuring tender roasted eggplant and zucchini, protein-rich low-fat cottage cheese, soft tofu, and a rich tomato sauce interspersed with fresh spinach and earthy mushrooms. This wholesome, flavorful dish is baked to perfection, offering a satisfying and light meal that celebrates the freshest produce and balanced nutrition.
INGREDIENTS
1 cup Low-Fat Cottage Cheese (220g)
100g Extra-Firm Tofu
150g Eggplant
100g Zucchini
1/2 cup Tomato Sauce (125g)
1 cup Spinach (30g)
1/2 cup Mushrooms (72g)
1 tsp Olive Oil
1 tbsp Fresh Basil
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant and zucchini into thin rounds. Lay them on a baking sheet, drizzle with olive oil, and lightly season with salt and pepper. Roast in the oven for about 15 minutes until they are tender.
While the vegetables roast, dice the tofu into thin slices and gently pat dry with a paper towel.
In a small saucepan, warm up the tomato sauce with fresh basil for enhanced flavor. Let it simmer for 5 minutes.
Lightly sauté the mushrooms in a non-stick pan until they release their moisture and soften. Set aside.
Prepare a baking dish and start layering the lasagna: Begin with a thin layer of tomato sauce at the bottom. Place a layer of roasted eggplant slices, followed by a mix of tofu slices and dollops of cottage cheese. Add a layer of zucchini slices, then sprinkle sautéed mushrooms and fresh spinach evenly over the layer. Drizzle a little more tomato sauce and repeat the layering process as desired.
Finish with a final spread of tomato sauce on top. Optionally garnish with a sprinkle of fresh basil.
Bake the assembled lasagna in the preheated oven for 20-25 minutes to allow the flavors to meld.
Remove from the oven and let it cool for 5 minutes before serving.