YOUR SOLIN GENERATED RECIPE
Lean Turkey Zucchini Lasagna
Enjoy a delicious twist on classic lasagna using lean ground turkey and fresh zucchini slices. This hearty dish layers savory turkey, tangy tomato sauce, and creamy part-skim ricotta, enhanced with aromatic herbs. It’s a nutritious and satisfying meal perfect for a balanced dinner.
INGREDIENTS
4 ounces Lean Ground Turkey
1 medium Zucchini
1/2 cup Tomato Sauce
1/4 cup Part-Skim Ricotta Cheese
1/4 medium Onion
1 clove Garlic
1 teaspoon Olive Oil
1 teaspoon Dried Basil & Oregano
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 10 minutes to draw out moisture; pat dry with a paper towel.
In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.
Add the lean ground turkey to the skillet. Cook until browned, breaking it up with a spatula. Season with salt, pepper, and dried basil & oregano.
Stir in the tomato sauce and let the mixture simmer for a few minutes to meld the flavors.
In a small bowl, mix the part-skim ricotta cheese with a pinch of salt and pepper.
Layer a baking dish: start with a thin layer of the turkey sauce, followed by a layer of zucchini slices, then spoon dollops of ricotta. Repeat the layers until all ingredients are used, finishing with a layer of turkey sauce on top.
Cover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the zucchini is tender.
Remove the foil and bake for an additional 5 minutes for a lightly browned top.
Let the lasagna rest for a few minutes before serving. Enjoy as a hearty dinner with balanced protein and flavor.