YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey Zucchini Lasagna
A wholesome, innovative lasagna that replaces traditional pasta with thinly sliced zucchini, layered with lean ground turkey, rich marinara, and creamy cheeses. This lighter, protein-packed twist on a classic comfort dish delivers a satisfying balance of flavors, perfect for fueling busy days.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini, sliced lengthwise
1/2 cup Marinara Sauce
1/3 cup Low-Fat Cottage Cheese
1/4 cup Part-Skim Mozzarella Cheese, shredded
1 cup Fresh Spinach
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Using a mandoline or sharp knife, slice the zucchini lengthwise into thin strips. Lay them on a paper towel, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture; then pat dry.
In a skillet over medium heat, heat the olive oil. Add the lean ground turkey and season with salt and pepper. Cook until browned, breaking it up as it cooks.
Once the turkey is nearly cooked, stir in the fresh spinach and let it wilt. Remove from the heat.
Add marinara sauce to the skillet, stirring to combine with turkey and spinach.
In a baking dish, start layering with a thin layer of the turkey mixture. Follow with a layer of zucchini strips, then dollops of low-fat cottage cheese, and a light sprinkle of shredded mozzarella. Repeat the layers as desired, ending with a cheese layer on top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
Remove from oven, allow to cool for a few minutes, slice, and serve.