YOUR SOLIN GENERATED RECIPE
Lean Turkey Zucchini Lasagna
Enjoy a lighter twist on traditional lasagna with lean ground turkey layered between succulent zucchini ribbons, tangy tomato sauce, and a blend of low-fat cheeses. This dish offers a comforting taste of Italian flavors without the heaviness, making it a perfect option for a healthy breakfast, lunch, or dinner.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini
1/2 cup Tomato Sauce
1/4 cup Low-fat Cottage Cheese
1/4 cup Part-skim Mozzarella Cheese
1/2 medium Onion
1 clove Garlic
1 tsp Olive Oil
1 tsp Italian Seasoning
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips to serve as your lasagna noodles.
Heat olive oil in a non-stick skillet over medium heat. Sauté the chopped onion and garlic until fragrant and translucent.
Add the lean ground turkey to the skillet and cook until browned, breaking up the meat as it cooks. Stir in Italian seasoning.
Once the turkey is cooked, add the tomato sauce and let it simmer for about 5 minutes to meld the flavors.
In a baking dish, create a layer by overlapping zucchini slices to form the base. Spread a thin layer of the turkey and tomato sauce mixture over the zucchini.
Dollop small portions of low-fat cottage cheese evenly over the turkey mixture, then sprinkle a layer of part-skim mozzarella cheese.
Repeat the layering process until all components are used, ending with a top layer of mozzarella cheese.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-7 minutes until the cheese is slightly golden.
Allow the lasagna to cool for a few minutes before serving.