YOUR SOLIN GENERATED RECIPE
Creamy Lean Turkey and Zucchini Lasagna Bake
A wholesome lasagna bake that swaps traditional pasta layers for tender slices of zucchini, layered with lean turkey, velvety ricotta, and a rich marinara sauce, all crowned with a sprinkle of melted mozzarella. This dish is both comforting and light, offering a balanced blend of protein and fresh veggies to satisfy your culinary cravings.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini
1/4 cup Part-Skim Ricotta Cheese
1/2 cup Marinara Sauce
1/4 cup Part-Skim Mozzarella Cheese
1/2 tsp Dried Italian Herbs
1/4 tsp Garlic Powder
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 375°F and lightly coat a baking dish with olive oil cooking spray.
Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles. Optionally, lightly salt the zucchini slices and let them sit for a few minutes to draw out extra moisture, then pat dry.
In a skillet over medium heat, cook the lean ground turkey until it is browned and cooked through. Season with garlic powder, dried Italian herbs, salt, and pepper, stirring well to incorporate the spices.
Layer the ingredients in the baking dish starting with a thin layer of marinara sauce at the bottom, followed by a layer of zucchini slices.
Spread half of the cooked turkey over the zucchini, dollop and gently spread half of the ricotta cheese, and pour some marinara sauce over the top.
Repeat the layers with another set of zucchini slices, remaining turkey, ricotta, and top with the remaining marinara sauce.
Finish by sprinkling the shredded mozzarella evenly over the top.
Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly and the lasagna is heated through.
Remove from oven and let it rest for a few minutes before serving to allow the layers to set.