YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey Zucchini Lasagna
A delicious twist on traditional lasagna using thinly sliced zucchini to create layers filled with savory ground turkey, tangy tomato sauce, and a light, creamy blend of low-fat ricotta. This protein-packed meal is perfect for a healthy dinner, boasting fresh flavors and a comforting texture without the heaviness of pasta.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini
0.5 cup Tomato Sauce
0.25 cup Low-Fat Ricotta Cheese
0.25 medium Onion
1 clove Garlic
1 tsp Olive Oil
1 tsp Italian Seasoning
PREPARATION
Preheat the oven to 375°F.
Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife to resemble lasagna noodles.
In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion and garlic, sautéing until softened and fragrant, about 2-3 minutes.
Add the lean ground turkey to the skillet, cooking until browned and fully cooked through. Season with Italian seasoning, salt, and pepper to taste.
Pour in the tomato sauce and let it simmer for 3-4 minutes to blend the flavors.
In a small bowl, mix the low-fat ricotta cheese with a pinch of salt and pepper.
In a small baking dish, layer a few zucchini slices at the bottom, then spread a thin layer of the turkey-tomato mixture, followed by dollops of the ricotta mixture. Repeat the layers until all ingredients are used, finishing with a topping of zucchini slices.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes to allow the top to set slightly.
Let the lasagna cool for a few minutes before serving.