YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey Zucchini Lasagna
Enjoy a delicious twist on traditional lasagna using thinly sliced zucchini in place of pasta layers, layered with lean ground turkey, a rich tomato sauce, and a blend of creamy ricotta and melted part-skim mozzarella. This dish is both hearty and satisfying while keeping the calories and protein in check.
INGREDIENTS
4 ounces Lean Ground Turkey
1 medium Zucchini
1/4 cup Low-Fat Ricotta Cheese
1/2 cup Tomato Sauce
1 ounce Part-Skim Mozzarella Cheese
1 teaspoon Italian Seasoning
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips to serve as the pasta layers. Lightly salt the slices and set aside to draw out moisture.
Heat olive oil in a skillet over medium heat. Add ground turkey and cook until browned. Season with salt, pepper, and Italian seasoning.
Stir in tomato sauce to the cooked turkey, warming it through and letting the flavors meld.
Pat the zucchini slices dry with a paper towel. In a small baking dish, layer zucchini slices, then spread a thin layer of turkey tomato mixture, spoon dollops of ricotta cheese, and sprinkle some mozzarella on top.
Repeat layers as desired, finishing with a final sprinkle of mozzarella cheese on the top layer.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and slightly golden.
Allow to cool for a few minutes before serving. Enjoy your protein-packed meal!