YOUR SOLIN GENERATED RECIPE
Lean Turkey Zucchini Lasagna with Fresh Herbs
Enjoy a healthier twist on traditional lasagna using fresh zucchini slices in place of pasta layered with lean ground turkey, creamy low-fat cottage cheese, and a light burst of marinara sauce. Accented with fragrant basil and garlic, this dish delivers a satisfying balance of flavors and nutrients.
INGREDIENTS
4 ounces Lean Ground Turkey
1 medium Zucchini
1/2 cup Low-Fat Cottage Cheese
1/2 cup Marinara Sauce
1/4 cup Low-Fat Mozzarella Cheese
2 tbsp Fresh Basil
1 clove Garlic
1 small Yellow Onion
PREPARATION
Preheat the oven to 375°F.
Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles. Optionally, sprinkle lightly with salt and let them sit for 10 minutes to draw out moisture, then pat dry.
Finely chop the onion and garlic. In a non-stick skillet over medium heat, sauté the onion and garlic until softened.
Add the lean ground turkey to the skillet, cooking until browned. Season lightly with salt and pepper as desired.
Stir in the marinara sauce into the turkey mixture and let it warm through.
In a baking dish, spread a thin layer of the turkey marinara mixture. Arrange a layer of zucchini slices over the sauce.
Spread a layer of low-fat cottage cheese over the zucchini, then sprinkle with a bit of low-fat mozzarella and fresh basil.
Repeat layering the turkey mix, zucchini, cottage cheese, mozzarella, and basil until all ingredients are used, finishing with a top layer of mozzarella and basil.
Bake in the preheated oven for 20-25 minutes until bubbly and the zucchini is tender.
Allow the lasagna to cool for a few minutes before serving.