YOUR SOLIN GENERATED RECIPE
Baked Zucchini Lasagna with Lean Ground Turkey and Creamy Ricotta
Enjoy a lighter take on traditional lasagna using thinly sliced zucchini in place of pasta layers. This dish features savory lean ground turkey, a rich, creamy layer of part-skim ricotta, and a vibrant tomato sauce, accented with aromatic garlic, onion, and fresh basil, making it a comforting and nutrient-packed meal.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini
1/4 cup Part-Skim Ricotta Cheese
1/2 cup Tomato Sauce
1/4 medium Onion
1 clove Garlic
1 tsp Olive Oil
4 sprigs Fresh Basil
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife, creating the 'noodles' for your lasagna. Lightly season with salt and let them rest to draw out excess moisture.
Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant and softened.
Add the lean ground turkey to the skillet and cook until browned and fully cooked. Season with salt, pepper, and a few torn basil leaves for extra flavor.
Stir in the tomato sauce into the turkey mixture and simmer for 5 minutes. Adjust seasoning if needed.
In a small bowl, mix the part-skim ricotta with a pinch of salt and chopped basil for added flavor.
Assemble the lasagna in a baking dish by layering zucchini slices at the bottom, followed by a thin layer of the turkey and tomato sauce mixture, then a dollop of creamy ricotta. Repeat the layers until all ingredients are used, finishing with a layer of turkey sauce on top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5-10 minutes to allow the top to slightly brown.
Garnish with fresh basil before serving. Enjoy your nutritious and delicious baked zucchini lasagna!