YOUR SOLIN GENERATED RECIPE
Lean Turkey Zucchini Lasagna
Savor this wholesome twist on classic lasagna where tender layers of grilled zucchini replace traditional pasta, filled with lean ground turkey, creamy ricotta, and a tangy marinara sauce. A light yet satisfying dish perfect for any time of the day.
INGREDIENTS
4 ounces Lean Ground Turkey
1 medium Zucchini
1/4 cup Part-Skim Ricotta Cheese
1/4 cup Part-Skim Mozzarella Cheese, Shredded
1/3 cup Marinara Sauce
1 cup Fresh Spinach
2 cloves Garlic
2 teaspoons Olive Oil
1 teaspoon Dried Italian Herbs
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife to create lasagna layers.
Sprinkle the zucchini slices with a little salt and let them sit for 10 minutes to remove excess moisture. Then pat dry with a paper towel.
In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the lean ground turkey and season with dried Italian herbs. Cook until the turkey is browned and cooked through, breaking it apart as it cooks.
Stir in the marinara sauce and fresh spinach into the turkey, letting the spinach wilt. Adjust seasoning to taste.
In a small baking dish, layer zucchini slices at the bottom, then spread a thin layer of the turkey mixture, and dollop with part-skim ricotta. Repeat the layers and finish with a top layer of zucchini.
Sprinkle the shredded mozzarella evenly on top.
Bake in the preheated oven for about 20-25 minutes until the cheese is melted and bubbly.
Let rest for a few minutes before serving to allow flavors to meld. Enjoy your lean turkey zucchini lasagna!