YOUR SOLIN GENERATED RECIPE
Lean Turkey Zucchini Lasagna
A lighter take on a classic lasagna, using lean ground turkey and thinly sliced zucchini in place of traditional pasta. This dish layers savory tomato sauce, creamy low-fat ricotta, and a hint of egg for binding, delivering a well-balanced, nutrient-rich meal that's both satisfying and perfect for those looking to maintain a lean physique.
INGREDIENTS
4 ounces Lean Ground Turkey
1 medium Zucchini
1/4 cup Low-Fat Ricotta Cheese
1/2 cup Tomato Sauce
1 large Egg
2 tbsp Fresh Basil
2 cloves Garlic
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Lay the slices on paper towels and lightly sprinkle with salt to draw out excess moisture; let them sit for about 10 minutes, then pat dry.
In a skillet over medium heat, add a little oil or non-stick spray and sauté the minced garlic until fragrant. Add the lean ground turkey and cook until browned, breaking it apart as it cooks.
Stir in the tomato sauce and chopped basil, and let the mixture simmer for 5 minutes. Season with salt and pepper to taste.
In a small bowl, whisk the egg and then combine with low-fat ricotta cheese to help bind the layers.
In a baking dish, create a layer by laying zucchini strips on the bottom. Spoon a layer of the turkey and tomato sauce mixture over the zucchini followed by dollops of the ricotta mixture. Repeat layering until all ingredients are used, finishing with a sauce layer on top.
Bake in the preheated oven for 20-25 minutes until the dish is set and the top starts to slightly brown.
Allow the lasagna to cool for a few minutes before serving. Enjoy your light yet hearty Lean Turkey Zucchini Lasagna!