YOUR SOLIN GENERATED RECIPE
Lean Turkey Zucchini Lasagna
Enjoy a fresh take on lasagna with lean ground turkey, layered between tender zucchini slices and a rich tomato sauce, accented with creamy low-fat cheeses and fragrant Italian herbs. This dish delivers a comforting blend of flavors with a clean twist, perfect for a satisfying dinner that supports your nutritional goals.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini
1/2 cup Tomato Sauce
1/4 cup Low-Fat Ricotta Cheese
1/4 cup Part-Skim Mozzarella Cheese, shredded
1 large Egg
2 cloves Garlic
1/4 small Onion
1 teaspoon Italian Seasoning
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Lay them on paper towels to remove excess moisture.
In a skillet, sauté chopped onion and minced garlic over medium heat until softened, about 2-3 minutes.
Add the lean ground turkey to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Stir in the tomato sauce and Italian seasoning, simmering for another 3 minutes.
In a small bowl, whisk together the egg and low-fat ricotta cheese until smooth.
To assemble, layer the zucchini slices at the bottom of a small baking dish. Spread half of the turkey and tomato sauce mixture over the zucchini, then drizzle half of the ricotta mixture. Repeat the layers, finishing with a layer of zucchini.
Top the lasagna with shredded part-skim mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Remove from the oven and let it rest for 5 minutes before serving.