YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey Zucchini Lasagna
Enjoy a satisfying twist on traditional lasagna with thinly sliced zucchini replacing pasta layers. This dish features lean ground turkey layered with a robust marinara sauce, creamy low-fat ricotta, and part-skim mozzarella. It’s a balanced, protein-rich, and lower-calorie meal that’s perfect for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Ground Turkey
1 medium Zucchini
1/2 cup Marinara Sauce
1/4 cup Low-Fat Ricotta Cheese
1/4 cup Part-Skim Mozzarella Cheese
2 cloves Garlic
2 Tbsp Fresh Basil
Salt & Pepper
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 let them sit for 10 minutes to remove excess moisture, then pat dry.
In a skillet over medium heat, sauté the minced garlic until fragrant. Add the ground turkey, season with salt and pepper, and cook until browned and fully cooked, breaking up any large chunks.
Stir in the marinara sauce into the cooked turkey and let it simmer for 3-4 minutes.
In a small bowl, mix the low-fat ricotta cheese with a tablespoon of chopped fresh basil, and a dash of salt and pepper.
To assemble, layer a thin base of the turkey marinara mix at the bottom of a small baking dish. Then add a layer of zucchini slices, spread a layer of the ricotta mixture, and sprinkle a few pieces of mozzarella. Repeat the layers until the ingredients are used, finishing with a top layer of turkey marinara and a sprinkle of remaining mozzarella and basil.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-7 minutes until the cheese on top is melted and bubbly.
Let the lasagna cool slightly before serving. Enjoy your protein-packed, low-calorie lasagna!