YOUR SOLIN GENERATED RECIPE
Zucchini Ricotta Lasagna with Fresh Herbs
A light and flavorful lasagna alternative featuring thinly sliced zucchini layered with a creamy low-fat ricotta blend, savory lean ground turkey, and vibrant fresh herbs. This dish brings together the rich taste of homemade marinara and the aromatic punch of garlic, basil, and parsley, creating a satisfying meal that balances protein and calories perfectly for your health goals.
INGREDIENTS
1 large Zucchini
3 ounces Lean Ground Turkey
1/2 cup Low-fat Ricotta Cheese
1 large Egg
1/2 cup Marinara Sauce
1 Garlic Clove
1/4 cup Fresh Basil (chopped)
1/4 cup Fresh Parsley (chopped)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Using a mandoline or sharp knife, slice the zucchini lengthwise into thin strips to serve as lasagna layers. Lightly salt them and set aside to draw out excess moisture.
In a skillet over medium heat, sauté the minced garlic until fragrant. Add the lean ground turkey and cook until browned and fully cooked. Season with a pinch of salt and pepper. Remove from heat.
In a bowl, combine the low-fat ricotta cheese with the egg, fresh chopped basil and parsley. Mix until well combined.
Layer the dish in a baking pan: start with a thin layer of marinara sauce, then add a layer of zucchini slices, spread a portion of the ricotta mixture, and distribute some of the cooked turkey evenly. Repeat layers until all ingredients are used, finishing with a top layer of zucchini and a light smear of marinara sauce.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 10 minutes to allow a slight browning on top.
Remove from oven and let the lasagna sit for 5 minutes before serving to help the layers set.