YOUR SOLIN GENERATED RECIPE
Fresh Zucchini Noodle Lasagna with Ricotta
Enjoy a lighter twist on a classic lasagna with fresh zucchini noodles layered with lean ground turkey, creamy ricotta, and a hint of melted mozzarella, all brought together with a savory marinara sauce and aromatic garlic and basil. This dish is bright, satisfying and perfect for a nutrient-focused dinner.
INGREDIENTS
2 medium Zucchini (392g)
3 ounces Lean Ground Turkey (85g)
1/3 cup Part-skim Ricotta Cheese (80g)
1/4 cup shredded Part-skim Mozzarella Cheese (28g)
1/2 cup Marinara Tomato Sauce (125g)
1 teaspoon Olive Oil (5g)
2 Garlic Cloves
4 sprigs Fresh Basil
PREPARATION
Preheat your oven to 375°F.
Using a spiralizer, create noodles from the two medium zucchinis. Lay them aside on paper towels to remove excess moisture.
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
Add the lean ground turkey to the skillet and cook until browned and fully cooked. Season lightly with salt and pepper if desired.
Stir in the marinara sauce with the cooked turkey, allowing the flavors to meld for a couple of minutes.
In a small bowl, mix the part-skim ricotta with chopped fresh basil leaves.
In a lightly greased baking dish, spread a thin layer of the turkey marinara mixture, then layer some zucchini noodles. Dollop and gently spread the ricotta mixture over the zucchini, and sprinkle with shredded mozzarella. Repeat layers as desired, finishing with a layer of sauce and a sprinkle of mozzarella on top.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Remove from the oven, let it sit for a few minutes, then serve warm.