YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey Zucchini Lasagna
Enjoy a delicious and nutritious lasagna that swaps traditional pasta for tender zucchini slices layered with lean ground turkey, rich tomato sauce, and a melty part-skim mozzarella topping. This dish delivers a balanced combination of protein, low carbs, and vibrant flavors, perfect for a satisfying dinner that aligns with your health goals.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini
1/2 cup Low-Sodium Tomato Sauce
1/4 cup Part-Skim Mozzarella Cheese
1 large Egg White
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips. Using a paper towel, lightly salt the zucchini and let it sit for 10 minutes to draw out excess moisture, then pat dry.
In a skillet over medium heat, cook the lean ground turkey until browned. Season with garlic powder, onion powder, salt, and pepper. Once partially cooked, stir in the egg white to bind the mixture and continue cooking until fully done.
Spread a thin layer of tomato sauce in a small baking dish. Layer zucchini slices to form the 'noodles' of your lasagna.
Add a layer of the cooked turkey mixture over the zucchini, then drizzle a bit more tomato sauce on top. Sprinkle part-skim mozzarella cheese evenly over the layer.
Repeat the layering process once if your dish size allows, finishing with a final layer of zucchini topped with the remaining tomato sauce and mozzarella cheese.
Place the dish in the oven and bake for 20-25 minutes, until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly before serving. Enjoy your protein-packed, low-calorie lasagna!