YOUR SOLIN GENERATED RECIPE
Layered Zucchini Lasagna with Lean Ground Turkey
Enjoy a fresh twist on classic lasagna layering thinly sliced zucchini with savory lean ground turkey, creamy low-fat ricotta, and rich marinara, all topped with a sprinkle of low-fat mozzarella. This gluten-free masterpiece is light yet satisfying, perfect for a wholesome dinner that upholds your dietary goals.
INGREDIENTS
4 oz Lean Ground Turkey
2 medium Zucchini
1/4 cup Low-Fat Ricotta Cheese
1/2 cup Marinara Sauce
1/4 cup Low-Fat Mozzarella Cheese
2 cloves Garlic
1 tbsp Olive Oil
2 tbsp Fresh Basil
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife to create noodle-like slices.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the lean ground turkey to the skillet and cook until browned and cooked through, breaking it apart with a spatula. Season with salt and pepper if desired.
Stir in the marinara sauce into the turkey, allowing it to simmer for 3-4 minutes. Remove from heat.
In a baking dish, layer a few zucchini slices on the bottom. Spread a layer of the turkey marinara mixture, then dollop low-fat ricotta cheese evenly over the meat.
Repeat the layers until all components are used, finishing with a layer of zucchini slices on top. Sprinkle the low-fat mozzarella cheese and fresh basil over the final layer.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 5-7 minutes until the cheese is lightly melted.
Allow the lasagna to cool for a few minutes before serving to let the layers set.