YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey Zucchini Lasagna
Savor a hearty yet light lasagna that reinvents a classic Italian favorite with a nutritious twist. Layers of savory ground turkey, lightly sautéed zucchini slices as pasta, and a creamy blend of part-skim ricotta mixed with fresh spinach come together with a tangy tomato sauce, accented by aromatic Italian herbs. This dish offers a satisfying balance of protein and flavor, making it perfect for a fulfilling meal any time of day.
INGREDIENTS
4 ounces Ground Turkey
1 medium Zucchini
1/2 cup Tomato Sauce
1/4 cup Part-Skim Ricotta Cheese
1 cup Fresh Spinach
1 teaspoon Olive Oil
2 cloves Garlic
1 teaspoon Italian Seasoning
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Lightly salt and set aside to draw out moisture.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add the ground turkey to the skillet, cooking until browned and fully cooked. Season with Italian seasoning, salt, and pepper.
Stir in the tomato sauce and let the mixture simmer for 3-4 minutes.
Meanwhile, in a small bowl, mix the part-skim ricotta with the fresh spinach. Adjust seasoning with a pinch of salt and pepper.
Pat dry the zucchini slices with paper towels.
In a small baking dish, layer a portion of the turkey and tomato sauce mixture, then add a layer of zucchini slices, and dollop some ricotta-spinach mixture over it. Repeat the layers until all components are used, finishing with a layer of turkey mixture on top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes to allow the top to brown slightly.
Let the lasagna cool for a few minutes before serving.