YOUR SOLIN GENERATED RECIPE
Lean Turkey Zucchini Lasagna
A light yet satisfying twist on traditional lasagna featuring lean ground turkey layered with thinly sliced zucchini, rich tomato sauce, and creamy part-skim ricotta with a sprinkle of Parmesan. This dish delivers a balanced, protein-rich meal that's both wholesome and flavorful.
INGREDIENTS
4 ounces Lean Ground Turkey
1 medium Zucchini
1/2 cup Tomato Sauce
1/4 cup Part-Skim Ricotta Cheese
1 tablespoon Grated Parmesan Cheese
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife to serve as the lasagna sheets.
In a skillet over medium heat, cook the lean ground turkey until browned and cooked through, breaking it up into small pieces. Drain any excess fat.
In a baking dish, spread a thin layer of tomato sauce on the bottom.
Layer zucchini slices over the sauce, then add half of the cooked turkey, a dollop of ricotta cheese, a drizzle of more tomato sauce, and a light sprinkle of grated Parmesan.
Repeat the layering process with the remaining ingredients.
Finish with a final light layer of tomato sauce and a sprinkle of Parmesan on top.
Bake in the preheated oven for about 20 minutes, or until the zucchini is tender and the flavors meld together.
Allow the lasagna to cool slightly before serving.