YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
Savor a fresh twist on traditional lasagna using thinly sliced zucchini as noodles layered with a vibrant, roasted vegetable tomato sauce, lean ground turkey, and a blend of creamy part-skim ricotta and melted mozzarella. This dish offers a delightful balance of textures and flavors, making it a satisfying meal perfect for lunch or dinner.
INGREDIENTS
3 oz Lean Ground Turkey
1 medium Zucchini
1/2 cup Tomato Sauce (No Salt Added)
1/2 cup Part-Skim Ricotta Cheese
1/4 cup Part-Skim Mozzarella Cheese (Shredded)
1 tsp Olive Oil
1/4 cup Chopped Onion
1 clove Garlic
1 tbsp Fresh Basil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife to create lasagna ‘noodles’. Set aside on paper towels to absorb extra moisture.
In a skillet over medium heat, add olive oil and sauté the chopped onion until soft, about 3 minutes. Add minced garlic and cook an additional minute.
Add the lean ground turkey to the skillet. Season with salt and pepper, and cook until the turkey is browned and fully cooked, breaking it apart with a spatula.
Stir in tomato sauce and fresh basil into the turkey mixture. Allow the sauce to simmer for 2-3 minutes.
In a baking dish, layer several zucchini strips to form the base. Spread a thin layer of the turkey and tomato sauce over the zucchini. Dollop and gently spread half of the ricotta over the layer, then sprinkle a portion of the mozzarella.
Continue layering with remaining zucchini strips, turkey sauce, ricotta, and finish with mozzarella on top.
Cover the dish with foil and bake in the oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden.
Let the lasagna rest for 5 minutes before slicing and serving.