Zucchini Lasagna

For a Serving Size of Two:

Ingredients:

• 200 grams thinly sliced lengthwise zucchini
• 150 grams finely chopped mushrooms
• 100 grams chopped spinach
• 100 grams tomato puree
• 80 grams cooked lentils
• 50 grams finely chopped onion
• 30 grams chopped bell peppers
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• Salt (to taste)
• 1/2 teaspoon black pepper (to taste)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 30 grams crumbled cheese (optional and minimal, like feta)

Procedure:

• Thinly slice the zucchini lengthwise using a mandoline or sharp knife. Lay the slices on a clean surface, sprinkle lightly with salt, and let them sit for 15 minutes to release excess moisture. Pat dry with a paper towel.
• Heat olive oil in a pan over medium heat. Add minced garlic and onions, and sauté until softened, about 2-3 minutes. Add the mushrooms, bell peppers, and spinach, and cook for 4-5 minutes until the vegetables are tender and any liquid has evaporated.
•  Add the cooked lentils to the vegetable mixture along with the tomato puree, oregano, basil, salt, and pepper. Let it simmer for 5-7 minutes until the sauce thickens.
• In a small baking dish, layer the zucchini slices as the base. Spread a portion of the lentil-vegetable mixture over the zucchini. Repeat layers until all the zucchini and filling are used. If using minimal cheese, sprinkle a light layer on top.
• Preheat the oven to 180°C (350°F). Bake the lasagna for 25-30 minutes until the zucchini is tender and the top is golden. If you prefer a crispier top, broil for the last 2 minutes.
• Let the lasagna cool for 5 minutes before slicing and serving.

Nutritional Benefits:

Nutritional Information:

• Calories: 387 kcal
• Protein: 17.8 g
• Carbohydrates: 42.1 g
• Fat: 28.1 g