YOUR SOLIN GENERATED RECIPE
Lean Turkey and Veggie Lasagna
Enjoy a lighter twist on a classic comfort dish with this Lean Turkey and Veggie Lasagna. Layers of savory lean ground turkey, vibrant bell peppers, zucchini, spinach, and a rich tomato marinara sauce are interlaced with creamy low-fat cheeses. The dish not only delivers on flavor but also meets your nutritional needs with a balanced protein and calorie profile, making it a perfect option for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Lean Ground Turkey
1 cup sliced Zucchini (124g)
1 cup Spinach (30g)
1 medium Bell Pepper (120g)
1/2 cup Marinara Sauce (125g)
1/2 cup Low-Fat Cottage Cheese (110g)
1/4 cup Low-Fat Mozzarella Cheese (28g)
1 Egg White (33g)
PREPARATION
Preheat your oven to 375°F.
In a non-stick skillet over medium heat, cook the lean ground turkey until it begins to brown. Break it apart as it cooks.
Add the diced bell pepper and continue to sauté for 3-4 minutes until slightly softened.
Mix in the marinara sauce and allow the turkey mixture to simmer for 5 minutes while stirring occasionally.
Meanwhile, lightly sauté the zucchini slices and spinach in a separate pan for 2-3 minutes until just tender.
In a small bowl, combine the low-fat cottage cheese with the egg white to add extra structure to the cheese layer.
In an oven-safe dish, layer the turkey marinara mixture, followed by a layer of the sautéed zucchini and spinach. Dollop and gently spread the cottage cheese mixture on top.
Sprinkle the shredded low-fat mozzarella cheese evenly over the layers.
Bake in the oven for 15-20 minutes until the cheese has melted and the dish is heated through.
Let it cool slightly before serving. Enjoy your nutrient-rich, lean lasagna!