YOUR SOLIN GENERATED RECIPE
Lean Turkey and Zucchini Noodle Lasagna
A lighter take on traditional lasagna, featuring lean ground turkey, fresh zucchini noodles, and a blend of low-fat cheeses layered with a rich tomato sauce. This dish delivers a satisfying mix of textures and flavors while keeping the calories and protein in check.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini (spiralized)
1/2 cup Tomato Sauce
1/3 cup Low-Fat Cottage Cheese
0.5 oz Part-Skim Mozzarella Cheese
1 tbsp Grated Parmesan Cheese
1 tsp Olive Oil
2 cloves Garlic
1 tsp Dried Basil
Salt and Pepper to taste
PREPARATION
Preheat the oven to 375°F.
Heat the olive oil in a skillet over medium heat and sauté minced garlic until fragrant.
Add the lean ground turkey to the skillet, seasoning with salt, pepper, and dried basil. Cook until the turkey is browned and cooked through.
Stir in the tomato sauce and allow the mixture to simmer for 3-4 minutes.
Prepare the zucchini noodles by spiralizing a medium zucchini. Lightly salt the noodles and let them sit for 5 minutes to remove excess moisture, then pat dry.
In a small baking dish, layer a portion of the turkey and tomato sauce mixture, followed by a layer of zucchini noodles. Dollop and spread a mix of low-fat cottage cheese and part-skim mozzarella over the noodles. Repeat the layering process if necessary.
Top the final layer with grated Parmesan cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven, let cool for a few minutes, then serve.