YOUR SOLIN GENERATED RECIPE
Lean Turkey Zucchini Lasagna
Savor a lighter twist on traditional lasagna with this Lean Turkey Zucchini Lasagna. Tender layers of lean ground turkey, fresh zucchini ribbons, and a creamy low-fat ricotta blend harmoniously with a rich tomato sauce and a sprinkle of Parmesan. Perfectly balanced to fuel your day while keeping it clean and satisfying.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini
1/2 cup Low-Fat Ricotta Cheese
1/2 cup Tomato Sauce
1 tbsp Parmesan Cheese
2 cloves Garlic
1 small Onion
2 tbsp Fresh Basil
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat the oven to 375°F.
Slice the zucchini lengthwise into thin strips. Use a mandoline if available.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and aromatic.
Add the ground turkey to the skillet. Cook until browned, breaking it up into small pieces. Season with salt and pepper.
Stir in half of the tomato sauce and half of the fresh basil into the turkey mixture. Allow it to simmer for a few minutes for flavors to meld.
In a baking dish, layer zucchini slices on the bottom. Spread a thin layer of the turkey mixture over the zucchini, then dollop with spoonfuls of low-fat ricotta. Drizzle a little tomato sauce and sprinkle some Parmesan cheese.
Repeat the layering process until all ingredients are used, finishing with a light topping of ricotta, remaining sauce, and Parmesan.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
Garnish with the remaining fresh basil before serving.