YOUR SOLIN GENERATED RECIPE
Lean Turkey Zucchini Lasagna
A light yet satisfying twist on the classic lasagna, featuring lean ground turkey layered between thin zucchini slices, low-fat ricotta, and a rich tomato sauce. This dish is perfect for any meal, offering a delicate balance of flavors and textures while keeping calories in check and delivering a protein-packed punch.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini
1/4 cup Low-Fat Ricotta Cheese
1/2 cup Tomato Sauce
1/4 medium Onion
1 clove Garlic
2 tbsp Fresh Basil
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips to mimic lasagna noodles. If desired, lightly salt the strips and let them sit for 10 minutes to draw out excess moisture, then pat dry.
In a skillet over medium heat, sauté the chopped onion and minced garlic until translucent and fragrant.
Add the lean ground turkey to the skillet, cooking until browned and fully cooked. Season with salt and pepper to taste.
Stir in the tomato sauce into the cooked turkey mixture, simmering for 5 minutes to let the flavors meld.
In a small bowl, mix the low-fat ricotta with chopped fresh basil. Season lightly.
Layer the dish in a baking dish: start with a layer of zucchini strips, then spread a portion of the turkey-tomato mixture, followed by dollops of the ricotta mixture. Repeat layers until all ingredients are used, finishing with a layer of turkey sauce on top.
Bake in the preheated oven for about 20 minutes, until the dish is heated through and the layers are well melded together.
Let the lasagna rest for a few minutes before serving.