YOUR SOLIN GENERATED RECIPE
Lean Turkey Zucchini Lasagna
Enjoy a lighter twist on a classic lasagna using lean ground turkey layered between thinly sliced zucchini ribbons, low-fat ricotta, a fresh marinara sauce, and a sprinkle of Parmesan. This dish delivers satisfying savory flavors while staying within your nutritional goals, offering a balanced mix of protein and vibrant veggies.
INGREDIENTS
4 ounces Lean Ground Turkey
1 medium Zucchini
1/3 cup Low-Fat Ricotta Cheese
1/2 cup Marinara Sauce
1 tablespoon Parmesan Cheese
1 teaspoon Olive Oil
2 Garlic Cloves
2 tablespoons Fresh Basil
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips using a mandoline or knife. Lay the slices on paper towels to absorb excess moisture.
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the lean ground turkey to the skillet. Cook until browned and cooked through, breaking it apart as it cooks. Season with a pinch of salt and pepper if desired.
Stir in the marinara sauce with the cooked turkey and remove from heat.
In a small bowl, mix low-fat ricotta cheese with chopped fresh basil.
Layer a baking dish by placing a layer of zucchini slices, then spread a thin layer of the turkey marinara mixture, and dollop some ricotta basil mixture on top. Repeat the layers until all ingredients are used, finishing with a layer of zucchini.
Sprinkle grated Parmesan over the top layer.
Bake in the preheated oven for about 20-25 minutes until the dish is heated through and the zucchini is tender.
Remove from oven, let it rest for a few minutes, then serve and enjoy your lean, delicious lasagna.