YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey and Zucchini Lasagna
Enjoy a comforting yet lean lasagna that swaps out traditional pasta for fresh zucchini slices and uses lean ground turkey and part-skim ricotta for a protein boost. This dish offers vibrant tomato flavors accented with sautéed onion, garlic, and a hint of basil, proving that healthy can be delicious and satisfying.
INGREDIENTS
4 ounces Lean Ground Turkey
1 medium Zucchini
0.25 cup Part-Skim Ricotta Cheese
0.5 cup Tomato Sauce
0.25 cup diced Onion
1 clove Garlic
1 teaspoon Olive Oil
1 tablespoon Fresh Basil
PREPARATION
Preheat your oven to 375°F. Using a mandoline or a sharp knife, slice the zucchini lengthwise into thin strips.
In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic; sauté until the onion becomes translucent and fragrant.
Add the lean ground turkey to the skillet. Cook until the turkey is fully browned, breaking it up as it cooks. Season lightly with salt and pepper if desired.
Stir in the tomato sauce into the skillet with the turkey mixture and let it simmer for 3-4 minutes to meld the flavors.
Lightly grease a small baking dish. Begin layering by placing a single layer of zucchini slices on the bottom. Spoon a portion of the turkey-tomato mixture over the zucchini, then dollop and gently spread the part-skim ricotta cheese on top. Sprinkle a few torn basil leaves over the layer.
Repeat the layering process until all ingredients are used, finishing with a layer of zucchini and a drizzle of any remaining sauce.
Bake in the preheated oven for 20-25 minutes, until the zucchini is tender and the layers are heated through.
Remove from the oven and let the lasagna rest for a few minutes before serving. Garnish with additional fresh basil if desired.