YOUR SOLIN GENERATED RECIPE
Lean Turkey Zucchini Lasagna
Savor a healthier twist on classic lasagna with layers of lean ground turkey, fresh zucchini slices, and a vibrant tomato sauce. This dish features a creamy yet light ricotta blend and a sprinkle of Parmesan, offering a satisfying meal that delights with every bite. Perfect for a nutritious dinner that fits your protein and calorie goals.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini
1/2 cup Tomato Marinara Sauce
1/4 cup Part-Skim Ricotta Cheese
1 tbsp Parmesan Cheese
1 small Yellow Onion
2 cloves Garlic
1 tsp Olive Oil
5 Fresh Basil leaves
PREPARATION
Preheat your oven to 375°F.
Thinly slice the zucchini lengthwise to create laser-like sheets. Set aside.
In a skillet, heat the olive oil over medium heat. Sauté the finely chopped onion and minced garlic until they become soft and fragrant.
Add the lean ground turkey to the skillet. Cook until browned, breaking it apart with a spatula. Season lightly with salt and pepper if desired.
Stir in the tomato marinara sauce and let the mixture simmer for about 5 minutes. Remove from heat.
In a small bowl, mix the ricotta cheese with a few torn basil leaves for extra flavor.
Layer the ingredients in a baking dish: begin with a thin layer of the turkey sauce, then add a layer of zucchini slices, followed by a dollop of the ricotta mixture. Repeat the layers until all ingredients are used, finishing with the turkey sauce on top.
Sprinkle the grated Parmesan cheese evenly over the final layer.
Bake in the preheated oven for 20-25 minutes until the zucchini is tender and the cheese has lightly browned.
Garnish with the remaining fresh basil leaves before serving.