YOUR SOLIN GENERATED RECIPE
Zucchini and Ricotta Lasagna Bake
Baked zucchini ribbons layered with savory ground turkey and creamy ricotta until the golden cheese topping is bubbly and fragrant.
INGREDIENTS
6 oz Ground turkey (93% lean)
2 medium Zucchini
0.25 cup Part-skim ricotta cheese
0.5 cup Marinara sauce
0.5 oz Shredded mozzarella cheese
1 tbsp Grated parmesan cheese
0 tsp Extra virgin olive oil
1 clove Garlic
0.25 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 400°F.
Slice zucchini into long, thin planks using a mandoline or sharp knife.
Salt the zucchini planks lightly and let sit for 10 minutes, then pat dry thoroughly with paper towels to remove excess moisture.
In a skillet, heat olive oil over medium heat and sauté minced garlic for 30 seconds until fragrant.
Add the ground turkey, oregano, and black pepper to the skillet, cooking until the meat is fully browned.
Stir in the marinara sauce and simmer the mixture for 5 minutes.
In a small bowl, mix the ricotta cheese with half of the grated parmesan.
In a small baking dish, spread a spoonful of meat sauce on the bottom, followed by a layer of zucchini planks and a layer of the ricotta mixture.
Repeat the layers, ending with a final layer of meat sauce.
Top the dish with shredded mozzarella and the remaining parmesan cheese.
Bake for 25-30 minutes until the zucchini is tender and the cheese topping is golden and bubbly.