YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey Zucchini Lasagna
A nutritious twist on classic lasagna using tender turkey, layered with thinly sliced zucchini and a flavorful marinara sauce, finished with a dollop of creamy ricotta and fresh basil. This dish offers a satisfying balance of protein and vegetables, making it a perfect option for a health-conscious meal.
INGREDIENTS
4 ounces Ground Turkey
1 medium Zucchini
1/2 cup Marinara Sauce
1/4 cup Lowfat Ricotta Cheese
2 tablespoons Fresh Basil
1 teaspoon Minced Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife to create lasagna 'noodles'.
In a skillet, heat a small amount of oil over medium heat. Add the minced garlic and sauté until fragrant.
Add the ground turkey to the skillet, seasoning with salt and pepper. Cook until browned and fully cooked, breaking it into small chunks as it cooks.
Stir in half the marinara sauce to the cooked turkey and let it simmer for a couple of minutes.
Layer a baking dish starting with a thin spread of the remaining marinara sauce. Place a layer of zucchini slices, then spread a portion of the turkey mixture over them.
Add small dollops of lowfat ricotta cheese and sprinkle some fresh basil. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce on top.
Bake in the preheated oven for 20-25 minutes until the zucchini is tender and the flavors meld together.
Remove from the oven and let it cool for a few minutes before serving.