YOUR SOLIN GENERATED RECIPE
Hearty Baked Vegetable Lasagna
A vibrant, nourishing vegetable lasagna bursting with layered flavors. Whole wheat noodles interlace with a medley of spinach, zucchini, mushrooms, and a rich tomato sauce, while a blend of low‐fat ricotta, part‐skim mozzarella, and Parmesan cheeses adds a creamy, comforting finish. Perfectly balanced and satisfying for any meal of the day.
INGREDIENTS
2 oz Whole Wheat Lasagna Noodles
1/4 cup Low-Fat Ricotta Cheese
1/3 cup Part-Skim Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
1/2 cup Tomato Sauce
1/2 cup Chopped Spinach
1/2 cup Sliced Zucchini
1/2 cup Chopped Mushrooms
1 tsp Olive Oil
1 clove Minced Garlic
1 tbsp Chopped Fresh Basil
PREPARATION
Preheat your oven to 375°F. Lightly grease a small baking dish.
In a skillet, warm olive oil over medium heat. Sauté the minced garlic until fragrant, then add the chopped mushrooms, zucchini, and spinach. Cook until they are just tender, about 3-4 minutes.
Stir in the tomato sauce and fresh basil into the vegetables, and let the mixture simmer for another 2 minutes.
Boil or microwave the whole wheat lasagna noodles to soften them if necessary.
In the baking dish, spread a thin layer of the vegetable sauce. Layer with noodles, then dollop low-fat ricotta evenly over the noodles. Sprinkle part-skim mozzarella and grated Parmesan over the ricotta.
Top with another layer of vegetable sauce. Continue layering until all ingredients are used, finishing with a cheese layer on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is just melted and bubbly.
Remove from oven and let sit for 5 minutes before serving.