A refined vegetarian lasagna plated at a modern farm-to-table bistro. Made with roasted zucchini, eggplant, ricotta, spinach, and a light tomato basil sauce, topped with melted provolone and fresh herbs. Served in a cast iron baking dish with a side salad of arugula and shaved Parmesan. The background includes clean wooden surfaces, minimalist decor, and natural light streaming through large windows.GENERATED BY YUMIFY
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