YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
A light yet satisfying lasagna that swaps traditional noodles for thinly sliced zucchini layered with savory turkey sausage, creamy part-skim ricotta mixed with egg, tangy tomato sauce, and roasted red bell peppers. Each bite bursts with flavor while staying within a clean eating, balanced macro framework that's perfect for any meal of the day.
INGREDIENTS
1 medium zucchini (196g)
3 ounces lean turkey sausage
1/3 cup part-skim ricotta cheese (84g)
1 large egg
1/2 cup tomato sauce
1/2 cup roasted red bell pepper
1 tsp dried Italian herbs
Salt & pepper to taste
PREPARATION
Preheat your oven to 400°F.
Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles. Lightly season with salt, pepper, and a sprinkle of dried Italian herbs.
In a skillet over medium heat, crumble and sauté the turkey sausage until fully cooked. Drain any excess fat.
In a bowl, whisk together part-skim ricotta and the egg until smooth. Season with a pinch of salt and additional dried herbs if desired.
Spread a thin layer of tomato sauce on the bottom of a small baking dish. Layer with zucchini slices, a portion of the cooked turkey sausage, a drizzle of tomato sauce, dollops of the ricotta mixture, and scattered roasted red bell peppers.
Repeat layers as desired, finishing with a top layer of zucchini slices and a final light drizzling of tomato sauce. Sprinkle a pinch of salt, pepper, and dried herbs on top.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the flavors meld together.
Remove from the oven and let cool slightly before serving.