YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey Zucchini Lasagna
Enjoy a lighter twist on traditional lasagna featuring lean ground turkey, thinly sliced zucchini in place of pasta, and a creamy layer of low-fat ricotta. Enhanced with a robust marinara sauce, fragrant garlic and onion, and a hint of fresh spinach, this dish offers a balanced blend of protein and vegetables perfect for a nourishing meal.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini
1/4 cup Low-Fat Ricotta Cheese
1/2 cup Marinara Sauce
1/4 cup diced Onion
1 clove Garlic
1 cup Spinach
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips using a mandoline or knife to serve as the lasagna noodles. Lay the slices on a paper towel to remove excess moisture.
In a skillet over medium heat, add the lean ground turkey. Break it apart and sauté until it begins to brown. Add the diced onion and minced garlic, and continue cooking until the turkey is fully cooked and the onion is soft.
Stir in the marinara sauce into the turkey mixture and season with salt and pepper. Let it simmer for 5 minutes to meld the flavors.
On a baking dish, layer half of the zucchini slices on the bottom. Spread half of the turkey sauce over the zucchini, then dollop and gently spread a layer of low-fat ricotta cheese. Add a layer of fresh spinach.
Repeat the layering with the remaining zucchini slices, turkey sauce, ricotta, and spinach. Finish with a light sprinkle of salt and pepper on top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the top is slightly golden.
Allow to cool for a few minutes before serving to let the lasagna set. Enjoy your protein-packed meal!