YOUR SOLIN GENERATED RECIPE
Lean Turkey Zucchini Lasagna
Enjoy a light yet satisfying lasagna made with lean ground turkey layered between fresh zucchini slices, rich tomato sauce, and a touch of low-fat ricotta and Parmesan. This dish offers a delicious balance of savory flavors and a comforting texture, perfect for dinner and aligning perfectly with your protein and calorie goals.
INGREDIENTS
6 ounces Lean Ground Turkey
1 large Zucchini
1/2 cup Tomato Sauce (canned, no salt added)
1/4 cup Low-Fat Ricotta Cheese
1 tablespoon grated Parmesan Cheese
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips. Lay them out on a baking sheet, drizzle with a light spray of olive oil if desired, and roast for about 8-10 minutes until they are tender but still hold their shape.
While the zucchini is roasting, heat a non-stick skillet over medium heat. Add the lean ground turkey and cook until browned, breaking it up with a spatula. Season with salt, pepper, and dried Italian herbs.
Reduce the heat and stir in the tomato sauce. Allow the mixture to simmer for about 3-4 minutes to meld the flavors.
In a small bowl, combine the low-fat ricotta with a pinch of salt and pepper.
Layer the dish by placing a few zucchini slices on the bottom of a small baking dish. Spread a thin layer of the turkey-tomato sauce mixture over the zucchini, then dollop a spoonful of the ricotta mixture evenly. Repeat layering until all ingredients are used, finishing with a layer of zucchini topped with the remaining turkey sauce and a sprinkle of Parmesan cheese.
Bake in the oven for 15-20 minutes until the dish is heated through and the cheeses are slightly golden.
Let the lasagna sit for a few minutes before serving to allow the layers to set. Enjoy your nutrient-packed, lean turkey zucchini lasagna!