YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey Zucchini Lasagna
Enjoy a twist on traditional lasagna with this Protein-Packed Turkey Zucchini Lasagna. Layers of lean turkey, fresh zucchini slices, and a medley of rich tomato sauce and low-fat cheeses come together in this hearty yet clean meal. It's perfect for a nourishing breakfast, lunch, or dinner that satisfies your protein needs while remaining light and flavorful.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini
1/2 cup Tomato Sauce
1/4 cup Low-Fat Cottage Cheese
1/8 cup Part-Skim Mozzarella Cheese
1/4 small Onion
1 clove Garlic
1 tsp Olive Oil
PREPARATION
Preheat your oven to 375°F.
Using a mandoline or knife, slice the zucchini lengthwise into thin strips to serve as the lasagna noodles. Lay the slices on paper towels and lightly sprinkle with salt to draw out excess moisture, then pat dry.
Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion and garlic until translucent and fragrant.
Add the lean ground turkey to the skillet. Cook until browned and fully cooked, breaking it apart into small pieces.
Mix in the tomato sauce and let it simmer for a few minutes. Season with salt and pepper to taste.
In a small bowl, stir together the low-fat cottage cheese with a pinch of seasoning if desired.
Layer the ingredients in a baking dish, beginning with a layer of zucchini slices, followed by a layer of the turkey and tomato sauce mixture, then dollops of cottage cheese, and a light sprinkle of part-skim mozzarella. Repeat layers if space allows, finishing with a layer of mozzarella cheese on top.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Allow the lasagna to cool for a few minutes before serving to let the layers set.