YOUR SOLIN GENERATED RECIPE
Lean Turkey Zucchini Lasagna
This innovative lasagna swaps traditional pasta for thinly sliced zucchini and layers lean ground turkey with a light, flavorful tomato sauce and creamy low-fat ricotta. With vibrant zucchini ribbons and aromatic herbs, every bite promises a satisfying balance of protein and fresh garden flavors that's perfect for any meal.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini
1/4 cup Low-Fat Ricotta Cheese
1/2 cup Tomato Sauce
1/4 cup chopped Onion
2 cloves Garlic
1 tsp Olive Oil
1 tsp Dried Italian Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips; these will serve as your lasagna noodles. Lay them on paper towels and lightly sprinkle with salt to draw out moisture.
In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant.
Add the lean ground turkey to the skillet. Cook until browned and fully cooked, breaking it apart with a spoon. Season with dried Italian herbs, salt, and pepper.
Stir in the tomato sauce with the cooked turkey and let the mixture simmer for 5 minutes to meld the flavors.
In a small bowl, combine the low-fat ricotta cheese with a pinch of salt and pepper.
Layer the zucchini strips in a small baking dish. Spread a thin layer of the turkey tomato sauce over the zucchini, then dollop and gently spread a layer of ricotta cheese on top. Repeat the layering process until all ingredients are used, finishing with a light layer of turkey sauce on top.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes to allow the top to set slightly.
Remove from the oven, let it cool for a few minutes, then serve warm.