YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Zucchini Lasagna
Enjoy a vibrant lasagna where tender zucchini slices replace traditional pasta, layered with savory roasted vegetables, lean ground turkey, and creamy part-skim ricotta, all simmered in a hearty tomato sauce. This dish offers a satisfying blend of textures and flavors, balancing richness with freshness for an all-around delicious meal.
INGREDIENTS
1 medium Zucchini
1/2 medium Red Bell Pepper
1 cup Fresh Spinach
1/2 cup Tomato Sauce
1/2 cup Part-Skim Ricotta Cheese
3 ounces Lean Ground Turkey
1 tsp Olive Oil
1 tsp Garlic Powder
1 tsp Dried Oregano
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips to serve as your lasagna noodles.
Cut the red bell pepper into strips and toss with fresh spinach in a small bowl along with olive oil, garlic powder, and dried oregano.
Spread the vegetable mixture on a baking sheet and roast in the preheated oven for about 10-12 minutes until slightly softened.
Meanwhile, heat a non-stick skillet over medium heat and cook the lean ground turkey until it is no longer pink, breaking it apart as it cooks.
Add half of the tomato sauce to the cooked turkey and let it simmer for 2-3 minutes to meld the flavors.
In a small baking dish, start layering by placing a thin layer of turkey mixture at the bottom, followed by a layer of roasted vegetables, dollops of part-skim ricotta, a few zucchini slices, and a drizzle of the remaining tomato sauce.
Repeat the layers if space allows, ending with a final layer of zucchini slices topped with the remaining tomato sauce.
Bake the assembled lasagna in the preheated oven for 15-20 minutes, allowing the flavors to blend and the dish to heat through.
Remove from oven, let cool for a few minutes, then serve warm.