YOUR SOLIN GENERATED RECIPE
Creamy Baked Lasagna with Rich Meat Sauce
Layered whole wheat noodles and lean ground turkey simmered in a robust herb-infused tomato sauce with a velvety, protein-packed cottage cheese center.
INGREDIENTS
4 oz ground turkey
1.5 sheet whole wheat lasagna noodles
0.5 cup low-fat cottage cheese
0.5 oz part-skim mozzarella cheese
0.25 cup tomato puree
0.5 cup zucchini
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 clove garlic
PREPARATION
Preheat your oven to 375°F (190°C).
In a non-stick skillet over medium-high heat, brown the ground turkey with minced garlic, sea salt, black pepper, and dried oregano until fully cooked.
Stir the tomato puree into the turkey mixture and let it simmer on low for 5 minutes to develop a rich flavor.
While the sauce simmers, place the cottage cheese into a small blender or food processor and blend until completely smooth and velvety.
Thinly slice the zucchini into rounds to use as a supplemental layer for added volume.
In a small individual-sized baking dish, spread a spoonful of the meat sauce on the bottom to prevent sticking.
Layer with half of the lasagna noodles (broken to fit), half of the zucchini, half of the creamy cottage cheese, and a portion of meat sauce.
Repeat the layers once more, finishing with the remaining meat sauce and a sprinkle of shredded mozzarella cheese on top.
Cover the dish with foil and bake for 20 minutes; remove the foil and bake for another 10 minutes until the cheese is golden and bubbling.