YOUR SOLIN GENERATED RECIPE
Lean Turkey and Spinach Lasagna with Zucchini
Enjoy a lighter twist on traditional lasagna, featuring lean ground turkey, vibrant spinach, and fresh zucchini layers. This creative dish substitutes pasta with thin zucchini slices and packs a flavorful punch with a blend of low‐fat cheeses and a rich tomato sauce, ensuring a satisfying meal that supports your nutritional goals.
INGREDIENTS
4 oz Lean Ground Turkey
1 cup Fresh Spinach
1 medium Zucchini
1/4 cup Low-Fat Ricotta Cheese
1/2 cup Tomato Sauce (No Added Sugar)
1/4 cup chopped Onion
1/4 cup shredded Low-Fat Mozzarella Cheese
1 tsp Extra Virgin Olive Oil
2 cloves Garlic
1 tsp Italian Seasoning
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips to serve as your lasagna noodles. Lightly salt and let them sit for 10 minutes, then pat dry.
Heat the olive oil in a skillet over medium heat. Add chopped onion and minced garlic; sauté until soft and fragrant.
Add the lean ground turkey to the skillet and cook until browned, breaking it up with a spoon. Stir in Italian seasoning.
Mix in the tomato sauce and let simmer for 5 minutes. Remove from heat.
In a separate bowl, combine the fresh spinach and low-fat ricotta cheese. If desired, season lightly with salt and pepper.
To assemble the lasagna, spread a thin layer of the turkey-tomato sauce in an ovenproof dish. Layer zucchini slices, then spoon on the ricotta-spinach mixture, and drizzle a bit more sauce. Repeat layers, finishing with a layer of zucchini on top, and sprinkle shredded mozzarella cheese over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Allow the lasagna to cool for a few minutes before serving.