YOUR SOLIN GENERATED RECIPE
Lean Turkey and Vegetable Lasagna Bake
Savor a healthy twist on a classic lasagna featuring lean ground turkey layered with a colorful medley of fresh vegetables, whole wheat lasagna noodles, tangy tomato sauce, and a touch of low-fat cottage cheese for creaminess. This dish is designed to deliver a balanced blend of protein and fiber in a comforting, baked casserole that's perfect for dinner or any meal.
INGREDIENTS
3 oz Lean Ground Turkey
1/2 medium Zucchini
1/2 medium Red Bell Pepper
1/2 cup Tomato Sauce
1/4 cup Low-Fat Cottage Cheese
50g Whole Wheat Lasagna Noodles
PREPARATION
Preheat your oven to 375°F.
In a non-stick skillet over medium heat, cook the lean ground turkey until browned, breaking it up into small pieces as it cooks. Drain any excess liquid if necessary.
While the turkey cooks, dice the zucchini and red bell pepper. Add them to the skillet with the turkey and sauté for 3-4 minutes until they begin to soften.
In a small bowl, mix the tomato sauce and low-fat cottage cheese to create a creamy sauce.
Prepare the whole wheat lasagna noodles according to package instructions until al dente. If using dry noodles that require pre-cooking, cook them, drain, and lay them aside.
In a small baking dish, layer the ingredients starting with a thin layer of the turkey and vegetable mixture, followed by a layer of lasagna noodles, and then a spread of the tomato-cottage cheese sauce. Repeat the layering until all ingredients are used, finishing with a layer of sauce on top.
Bake in the preheated oven for 20-25 minutes until the lasagna is heated through and the top is slightly bubbly.
Remove from the oven, let cool for a few minutes, and serve warm.