YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey Zucchini Lasagna
Enjoy a hearty, flavorful lasagna reinvented with thinly sliced zucchini replacing traditional noodles. This protein-packed dish layers lean ground turkey, fresh zucchini, low-fat ricotta, and a robust tomato sauce, all intermingled with spinach and a hint of melted part-skim mozzarella. The result is a light yet satisfying meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Lean Ground Turkey
1 medium Zucchini
1/4 cup Low-Fat Ricotta Cheese
1/2 cup Tomato Sauce
1 cup Spinach
1/4 medium Onion
1 Garlic clove
1/8 cup Part-Skim Mozzarella Cheese
1 teaspoon Italian Seasoning
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips and lightly salt them to draw out excess moisture. Pat them dry with a paper towel.
In a skillet over medium heat, sauté the chopped onion and minced garlic until translucent and fragrant, about 2 minutes.
Add the lean ground turkey to the skillet and cook until browned, breaking it up with a spatula. Season with Italian seasoning, salt, and pepper.
Stir in the tomato sauce and spinach, allowing the spinach to wilt, then remove from heat.
In a small baking dish, layer the ingredients starting with a layer of turkey mixture, then a layer of zucchini slices, followed by dollops of low-fat ricotta, and a light sprinkle of mozzarella.
Repeat the layering process until all ingredients are used, finishing with a layer of zucchini topped with the remaining mozzarella cheese.
Cover the dish with foil and bake in the preheated oven for 20-25 minutes. Remove the foil and bake for an additional 5-7 minutes until the cheese is slightly golden.
Let it cool for a few minutes before serving.