YOUR SOLIN GENERATED RECIPE
Zucchini Ricotta Lasagna with Fresh Herbs
A fresh, light twist on traditional lasagna using thinly sliced zucchini as noodles layered with creamy low-fat ricotta, lean ground turkey, vibrant marinara, and an aromatic blend of fresh herbs. This dish delivers robust flavor and satisfying textures, perfect for a balanced meal any time of day.
INGREDIENTS
1 medium Zucchini (196g)
1/2 cup Low-Fat Ricotta Cheese (124g)
1 large Egg White (33g)
3 ounces Lean Ground Turkey (85g)
1/2 cup Marinara Sauce (122g)
1 teaspoon Olive Oil (4.5g)
2 tablespoons Fresh Herbs (approx. 4g)
Salt and Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat and add the olive oil.
Lightly sauté the lean ground turkey until fully cooked and starting to brown. Season with a pinch of salt and pepper, then set aside.
Wash the zucchini and slice it lengthwise into thin strips to serve as lasagna noodles. If desired, lightly grill the slices for a few minutes to soften them.
In a bowl, combine the low-fat ricotta cheese with the egg white and finely chopped fresh herbs. Stir well to blend and season lightly with salt and pepper.
Spread a thin layer of marinara sauce at the bottom of a small baking dish. Arrange a layer of zucchini slices over the sauce.
Spread a layer of the ricotta and herb mixture over the zucchini, then add a layer of the cooked ground turkey.
Drizzle a little more marinara sauce over the turkey and repeat the layers if space permits or until all ingredients are used.
Finish with a final drizzle of marinara sauce on top, and garnish with additional fresh herbs.
Optionally, place under a broiler for 2-3 minutes to meld flavors, watching carefully to avoid overcooking.
Serve warm and enjoy your nutritious, protein-packed zucchini ricotta lasagna.