YOUR SOLIN GENERATED RECIPE
Lean Turkey Zucchini Lasagna
Enjoy a lighter twist on traditional lasagna with layers of lean ground turkey, thinly sliced zucchini, and a rich tomato sauce crowned with a touch of creamy low-fat cheeses. This dish delivers satisfying flavor and a balanced nutritional profile, making it a perfect option for those seeking a wholesome meal without compromising on taste.
INGREDIENTS
4 oz Lean Ground Turkey (113g)
1 medium Zucchini (196g)
1/2 cup Tomato Sauce (125g)
1/4 cup Low-Fat Cottage Cheese (62g)
1/4 cup Part-Skim Mozzarella (28g)
1/4 medium Onion (40g)
1 clove Garlic (3g)
1 tsp Dried Italian Herbs
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. Lightly salt the slices and set them aside to draw out excess moisture.
In a skillet over medium heat, add the lean ground turkey and cook until browned, breaking it up into small pieces. Add the finely chopped onion and garlic, and cook until the onion softens.
Stir in the tomato sauce and dried Italian herbs, letting the mixture simmer for about 5 minutes. Season with salt and pepper to taste.
In a small bowl, combine the low-fat cottage cheese and part-skim mozzarella cheese.
In a baking dish, layer the ingredients by starting with a thin layer of the turkey tomato sauce, then lay down a layer of zucchini slices. Spread a portion of the cheese mixture over the zucchini, and repeat the layering until all ingredients are used, finishing with a layer of sauce and a light sprinkle of mozzarella on top.
Bake in the preheated oven for 20-25 minutes until the lasagna is heated through and the cheese has slightly melted.
Remove from the oven, let it cool slightly, then serve warm.