YOUR SOLIN GENERATED RECIPE
Fresh Zucchini Eggplant Lasagna with Ricotta
Savor a delightful twist on classic lasagna using thinly sliced zucchini and eggplant in place of pasta layers. This vibrant dish is layered with a light, tangy tomato sauce, creamy part-skim ricotta, and lean ground turkey for an extra protein boost. Finished with a sprinkle of Parmesan and fresh basil, this lasagna is a fresh, satisfying meal that brightens up any dinner table.
INGREDIENTS
1 medium Zucchini (196g)
1/2 medium Eggplant (150g)
1/3 cup Part-Skim Ricotta Cheese (76g)
3 ounces Lean Ground Turkey (85g)
1/2 cup Tomato Sauce (125g)
1 tsp Olive Oil (5g)
1 tbsp Grated Parmesan Cheese (5g)
4 sprigs Fresh Basil
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Preheat the oven to 375°F.
Slice the zucchini lengthwise into thin strips. Slice the eggplant into similar thin rounds.
Lightly brush zucchini and eggplant slices with olive oil and season with salt and pepper. Roast on a baking sheet for 10-12 minutes until they begin to soften.
In a skillet, sauté minced garlic in a small drizzle of olive oil over medium heat until fragrant. Add the lean ground turkey, cooking until browned and cooked through. Mix in the tomato sauce and allow it to simmer for 5 minutes. Season with salt and pepper to taste.
In a small bowl, blend the ricotta cheese with a few torn basil leaves.
In an oven-safe dish, layer the roasted zucchini and eggplant slices. Spread a thin layer of the tomato-turkey sauce over the vegetables, then dollop and gently spread some ricotta mixture over the top. Repeat the layers, finishing with a final layer of vegetables.
Sprinkle the grated Parmesan cheese on top and garnish with the remaining fresh basil sprigs.
Bake in the preheated oven for 15-20 minutes until the layers meld together and the top is slightly golden.
Remove from the oven, let it cool slightly, and serve warm.