YOUR SOLIN GENERATED RECIPE
Hearty Baked Vegetable Casserole
Sautéed vegetables and protein-rich lentils baked in a creamy, herbed yogurt sauce until bubbling and golden.
INGREDIENTS
0.75 cup cooked brown lentils
0.5 cup low-fat cottage cheese
0.5 cup nonfat Greek yogurt
2 tbsp nutritional yeast
1 cup zucchini
0.5 cup red bell pepper
1 cup fresh spinach
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced zucchini and red bell pepper for about 5 minutes until softened.
Add the fresh spinach to the skillet and stir for 1 minute until the leaves are just wilted, then remove from heat.
In a medium mixing bowl, whisk together the low-fat cottage cheese, Greek yogurt, nutritional yeast, sea salt, black pepper, garlic powder, and dried oregano until smooth.
Fold the cooked brown lentils and the sautéed vegetable mixture into the yogurt sauce until everything is evenly coated.
Transfer the mixture into the prepared baking dish and smooth the top with a spatula.
Bake for 20 to 25 minutes until the casserole is set and the edges are beginning to turn a light golden brown.
Allow the casserole to rest for 5 minutes before serving to ensure the sauce thickens.