YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey Zucchini Lasagna
Enjoy a nutrient-dense twist on traditional lasagna, layering lean ground turkey, fresh zucchini slices in place of pasta, tangy tomato sauce, and a blend of creamy ricotta and melty mozzarella. This light yet satisfying dish delivers a robust flavor profile while keeping calories and protein perfectly balanced for your daily goals.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini
1/2 cup Tomato Sauce (No Added Sugar)
1/4 cup Part-Skim Ricotta Cheese
1/4 cup Part-Skim Mozzarella Cheese, Shredded
1 clove Garlic
1 tsp Italian Seasoning
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. Lay the slices on a paper towel and lightly salt them to draw out water; let sit for 10 minutes and then pat dry.
In a skillet over medium heat, sauté the minced garlic in a small amount of cooking spray or water until fragrant. Add the lean ground turkey and Italian seasoning, seasoning with salt and pepper as you cook. Break the meat into small crumbles and cook until no longer pink.
Stir in the tomato sauce into the turkey mixture and simmer for 5 minutes.
Layer the bottom of a small baking dish with a few zucchini slices. Spread half of the turkey mixture over the zucchini, dollop and gently spread part-skim ricotta cheese, then sprinkle some shredded mozzarella on top. Repeat the layers with remaining zucchini slices, turkey sauce, and finish with mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Allow the lasagna to cool for a few minutes before serving to let the layers set. Enjoy a balanced and protein-rich meal!