YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey Zucchini Lasagna
Enjoy a fresh twist on traditional lasagna with thinly sliced zucchini layers replacing pasta, combined with lean ground turkey, tangy tomato sauce, and a blend of nonfat cottage cheese and low-fat mozzarella. This dish delivers hearty flavor, a satisfying texture, and a protein boost perfect for any meal of the day.
INGREDIENTS
4 oz Ground Turkey
1 medium Zucchini
1/2 cup Tomato Sauce
1/2 cup Nonfat Cottage Cheese
1/4 cup Low-Fat Mozzarella Cheese
1 small Onion
2 cloves Garlic
1 tsp Dried Italian Herbs
Salt & Pepper (to taste)
PREPARATION
Preheat the oven to 375°F.
Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Set aside.
Finely chop the small onion and garlic cloves.
In a skillet over medium heat, sauté the onions and garlic until softened, then add the ground turkey. Season with salt, pepper, and dried Italian herbs. Cook until the turkey is browned and cooked through.
Stir in the tomato sauce to the cooked turkey, letting it simmer for a few minutes to allow the flavors to meld.
In a baking dish, create a layer with zucchini slices. Spread half of the turkey and tomato mixture evenly over the zucchini.
Dollop half of the nonfat cottage cheese over the meat layer, then sprinkle with a portion of the low-fat mozzarella cheese.
Add another layer of zucchini slices and repeat the layers with the remaining turkey mixture, cottage cheese, and mozzarella.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil for the last 5 minutes to allow the cheese to melt and lightly brown.
Let the lasagna cool for a few minutes before serving to allow the layers to set.