YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey Zucchini Lasagna
A hearty twist on classic lasagna using lean ground turkey and thinly sliced zucchini instead of pasta. This dish layers flavorful turkey marinara, creamy low-fat ricotta, and a sprinkle of part-skim mozzarella for a nutritious and satisfying meal that's both high in protein and delightfully light.
INGREDIENTS
4 ounces Lean Ground Turkey
1 medium Zucchini
1/4 cup Low-Fat Ricotta Cheese
1/2 cup Marinara Sauce
1/4 cup Part-Skim Mozzarella Cheese
1 teaspoon Olive Oil
1 teaspoon Italian Seasoning
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife to create the lasagna layers.
Heat olive oil in a skillet over medium heat and sauté the lean ground turkey. Season with Italian seasoning, salt, and pepper. Cook until the turkey is browned and fully cooked.
Add the marinara sauce to the skillet with the turkey and simmer for a couple of minutes to let the flavors meld.
In a baking dish, arrange a layer of zucchini slices to serve as the base.
Layer half of the turkey marinara mixture over the zucchini, then dollop and spread half of the low-fat ricotta evenly.
Repeat with another layer of zucchini, the remaining turkey mixture, and ricotta cheese.
Sprinkle the shredded part-skim mozzarella cheese evenly on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the lasagna rest for a few minutes before serving.