YOUR SOLIN GENERATED RECIPE
Lean Turkey Zucchini Lasagna
Savor a hearty and comforting lasagna that swaps traditional pasta for tender zucchini slices layered with lean ground turkey, rich tomato sauce, and a sprinkle of part-skim mozzarella. This dish is light yet satisfying, bursting with aromatic herbs and a hint of garlic, perfect for a balanced meal any time of day.
INGREDIENTS
5 oz Lean Ground Turkey
1 medium Zucchini
1/2 cup Tomato Sauce
1 oz Part-Skim Mozzarella Cheese
1/2 small Yellow Onion
1 tsp Olive Oil
2 cloves Garlic
1 tsp Dried Italian Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips to serve as the noodles. Optionally, sprinkle lightly with salt and set aside for 10 minutes to draw out excess moisture, then pat dry.
In a skillet over medium heat, add olive oil and sauté the chopped onion and garlic until they become translucent and fragrant.
Add the lean ground turkey to the skillet, breaking it up as it cooks until it is no longer pink. Season with dried Italian herbs, salt, and pepper.
Stir in the tomato sauce and let the mixture simmer for 5 minutes to meld the flavors.
In a small baking dish, layer the turkey mixture with zucchini slices, beginning and ending with a layer of zucchini. Sprinkle the part-skim mozzarella evenly on top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5-10 minutes until the cheese is melted and bubbly.
Allow the lasagna to cool for a few minutes before serving. Enjoy your lean, nutritious, and flavorful meal!