YOUR SOLIN GENERATED RECIPE
Lean Turkey Zucchini Lasagna
Enjoy a wholesome twist on classic lasagna using lean ground turkey and fresh zucchini slices in place of traditional pasta layers. This dish layers savory turkey, a vibrant tomato sauce with aromatic herbs, and a light topping of melted mozzarella, offering a balanced, nutrient-packed meal perfect for any time of day.
INGREDIENTS
4 ounces Lean Ground Turkey
1 medium Zucchini
1/2 cup Diced Tomatoes
1/4 medium Yellow Onion
1 clove Garlic
1/4 cup Part-Skim Mozzarella Cheese
1 teaspoon Olive Oil
1/2 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife to create zucchini noodles.
In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent.
Add the lean ground turkey to the skillet. Cook until browned and crumbled, stirring frequently.
Stir in the diced tomatoes along with dried basil, oregano, salt, and pepper. Allow the mixture to simmer for about 5 minutes to meld the flavors.
In a small baking dish, layer a portion of the turkey and tomato mixture, then add a layer of zucchini slices. Repeat the layers until all ingredients are used, finishing with a layer of the turkey mixture.
Sprinkle the part-skim mozzarella cheese over the top layer.
Bake in the preheated oven for 18-20 minutes, or until the cheese is bubbly and slightly golden.
Remove from oven and let it cool slightly before serving.