YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey Zucchini Lasagna
Enjoy a nutritious twist on traditional lasagna with layers of lean ground turkey, fresh zucchini slices serving as noodles, and a blend of low-fat cheeses. This hearty dish bursts with savory tomato and herb flavors, offering a satisfying meal that aligns perfectly with your protein and calorie goals.
INGREDIENTS
100g Lean Ground Turkey
1 medium Zucchini
0.5 cup Low-Fat Cottage Cheese
1 ounce Part-Skim Mozzarella Cheese
0.5 cup Tomato Sauce
2 cloves Garlic
1 tsp Dried Oregano
1 tsp Dried Basil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife, then lightly salt them and set aside to draw out excess moisture.
In a skillet over medium heat, add a small amount of cooking spray or water and sauté the minced garlic until fragrant. Add the lean ground turkey and cook until browned, breaking it apart with a spoon.
Stir in the tomato sauce, dried oregano, dried basil, and season with salt and pepper. Allow the mixture to simmer for 5 minutes.
Rinse and pat dry the zucchini slices. In a small bowl, mix the low-fat cottage cheese with a pinch of salt and pepper.
In a baking dish, layer a few zucchini slices to cover the bottom, then add a layer of the turkey tomato sauce, followed by dollops of cottage cheese, and sprinkle some shredded mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of cheese 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 until the cheese is bubbly and lightly browned.
Allow the lasagna to cool slightly before serving. Enjoy a portion that meets your protein and calorie goals.