YOUR SOLIN GENERATED RECIPE
Hearty Lean Ground Turkey and Veggie Lasagna Skillet
Enjoy a comforting skillet meal that brings together lean ground turkey, a medley of vibrant veggies, and a savory tomato sauce. This lasagna skillet layers flavor with a twist, using zucchini slices in place of traditional pasta to keep it light, while still delivering satisfying textures and tastes. Perfect for any meal of the day, it’s balanced, wholesome, and delicious.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Zucchini
1 medium Red Bell Pepper
2 cups Spinach
1/3 cup Low-Fat Cottage Cheese
1/2 cup Diced Tomatoes
1/2 cup Tomato Sauce
1/4 medium Onion
1 tsp Olive Oil
2 cloves Garlic
1 tsp Dried Italian Herbs
PREPARATION
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant.
Add the lean ground turkey to the skillet and cook until it starts to brown, breaking it up into small pieces.
Stir in the diced red bell pepper and cook for 2-3 minutes until slightly tender.
Add the diced tomatoes and tomato sauce along with the dried Italian herbs. Allow the mixture to simmer for 5 minutes, letting the flavors meld.
Thinly slice the zucchini into rounds to mimic the layers of lasagna noodles. Layer the zucchini slices over the turkey mixture, then add the spinach on top.
Reduce the heat slightly and stir in the low-fat cottage cheese, creating a creamy texture throughout the dish.
Cover the skillet and let it simmer for an additional 3-5 minutes, ensuring the zucchini is tender but still retains some bite.
Taste and adjust seasonings if necessary, then serve warm.