YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey Zucchini Lasagna
Enjoy a creative twist on classic lasagna with layers of lean ground turkey, thinly sliced zucchini, and a medley of part-skim cheeses combined with a zesty tomato sauce. This recipe delivers a satisfying balance of protein and flavor in a light yet hearty dish ideal for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini
1/2 cup Low-Sodium Tomato Sauce
1/4 cup Part-Skim Mozzarella Cheese
1/4 cup Part-Skim Ricotta Cheese
1 large Egg
1 Garlic Clove
1 tsp Dried Italian Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips. Lightly salt the slices and let them sit for a few minutes to draw out moisture. Pat them dry with a paper towel.
In a skillet over medium heat, sauté one minced garlic clove in a touch of olive oil (or non-stick spray) until fragrant, then add the lean ground turkey. Cook until it's browned and fully cooked, breaking it up as it cooks.
Stir in the tomato sauce and dried Italian herbs into the turkey. Season with salt and pepper. Let the mixture simmer for about 5 minutes to blend the flavors.
In a small bowl, mix the part-skim ricotta cheese with a beaten egg. This will help bind the layers together.
Layer the ingredients in a small baking dish: start with a thin layer of the turkey-tomato sauce mixture, followed by a layer of zucchini slices, then a dollop of the ricotta-egg mixture, and a sprinkle of part-skim mozzarella cheese. Repeat the layers as desired, finishing with a topping of mozzarella.
Place the dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven, let it cool slightly, and serve warm, enjoying your protein-packed lasagna.