YOUR SOLIN GENERATED RECIPE
Fresh Zucchini Ricotta Lasagna
Enjoy a refreshing twist on traditional lasagna where thinly sliced zucchini replaces pasta layers. This dish features a flavorful blend of lean ground chicken, tangy part-skim ricotta, fresh tomato sauce, and melty mozzarella, finished with aromatic basil for an appetizing, nutrient-packed meal that's as visually stunning as it is delicious.
INGREDIENTS
2 medium Zucchinis
4 ounces Ground Chicken (Lean)
0.25 cup Part-Skim Ricotta Cheese
0.25 cup Part-Skim Mozzarella Cheese (Shredded)
0.5 cup Fresh Tomato Sauce
1 teaspoon Olive Oil
1 clove Garlic, minced
4 leaves Fresh Basil
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Slice the zucchinis lengthwise into thin strips using a mandoline or sharp knife to serve as lasagna noodles.
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the ground chicken to the skillet. Cook until it is nicely browned and cooked through, breaking it up into small pieces. Season with salt and pepper to taste.
Stir in half of the tomato sauce into the chicken mixture and let it simmer for 3-4 minutes.
Spread a thin layer of the remaining tomato sauce on the bottom of your baking dish. Arrange a layer of zucchini slices over the sauce.
Dollop spoonfuls of ricotta cheese evenly over the zucchini. Next, add a layer of the chicken and tomato mixture, then sprinkle with shredded mozzarella and a few torn basil leaves.
Repeat layering if desired, ending with a top layer of zucchini, a drizzle of the remaining tomato sauce, and a final sprinkle of mozzarella.
Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
Allow the lasagna to cool for a few minutes before serving, garnishing with extra basil if desired.