YOUR SOLIN GENERATED RECIPE
Hearty Ground Turkey Zucchini Lasagna Bake
Enjoy a wholesome twist on classic lasagna with layers of lean ground turkey, thinly sliced zucchini acting as noodles, rich tomato sauce, and melty part-skim mozzarella paired with creamy low-fat ricotta. This balanced dish offers a comforting mix of flavors with a nutrient-packed profile that satisfies both taste and wellness.
INGREDIENTS
4 oz Lean Ground Turkey (113g)
1 medium Zucchini (196g)
1/4 cup Low-Fat Ricotta Cheese (62g)
1/4 cup shredded Part-Skim Mozzarella (28g)
1/2 cup No-Sugar-Added Tomato Sauce (122g)
2 tbsp Fresh Basil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
Slice the zucchini lengthwise into thin strips to act as a noodle substitute. If desired, lightly salt them and let sit for 10 minutes to draw out moisture, then pat dry.
In a skillet over medium heat, cook the lean ground turkey until browned and cooked through. Season with salt and pepper as it cooks.
Stir the tomato sauce into the cooked turkey and let simmer for 2-3 minutes.
Layer half of the zucchini slices at the bottom of the baking dish. Spread half of the turkey-tomato mixture over the zucchini, then dollop half of the ricotta cheese evenly over the layer. Sprinkle a bit of shredded mozzarella and some fresh basil.
Repeat layering with the remaining zucchini slices, turkey-tomato mixture, ricotta, mozzarella, and a final sprinkle of basil.
Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly, and the zucchini is tender.
Remove from the oven and let it cool for a few minutes before serving.