YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey Zucchini Lasagna
Enjoy a savory twist on lasagna using thinly sliced zucchini as noodles, lean ground turkey for a protein punch, and light cottage cheese blended with herbs. A vibrant and satisfying meal that balances flavor with a healthy serving of protein without excess calories.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini
1/2 cup Low-Fat Cottage Cheese
1/2 cup Marinara Tomato Sauce
1/4 cup Shredded Part-Skim Mozzarella Cheese
1/4 medium Yellow Onion
2 cloves Garlic
2 tbsp Fresh Basil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife.
In a non-stick skillet over medium heat, sauté the finely chopped onion and minced garlic until softened, about 3 minutes.
Add the ground turkey to the skillet, season with salt and pepper, and cook until browned and cooked through, breaking it apart into crumbles.
Stir in the marinara sauce and fresh basil, letting the flavors meld for 2-3 minutes over low heat.
In a small bowl, mix the low-fat cottage cheese with a pinch of salt and some chopped basil if desired.
Layer the dish: Start with a thin layer of the turkey marinara mixture at the bottom of a small baking dish, arrange a layer of zucchini slices over it, then spread a layer of cottage cheese, and sprinkle a little mozzarella on top. Repeat the layers until all components are used, finishing with a mozzarella layer on top.
Bake in the preheated oven for 20-25 minutes until the zucchini is tender and the cheese has melted.
Let the lasagna rest for a few minutes before serving.