White Lasagna with Turkey Breast and Zucchini

Try the recipe for white lasagna with aeQuilibrium turkey breast, zucchini and stracchino cheese!

One package of AIA aeQuilibrium Oven Roasted Turkey Breast

250 g of fresh egg pasta

3 zucchinis

250 g of stracchino cheese

Mint leaves

Extra virgin olive oil

Salt

Pepper

Description

Today we suggest the recipe for an alternative lasagna, light but full of flavor and perfect for the summer period: it's the white lasagna with turkey breast, zucchini and stracchino cheese!

This preparation is easy and quick and will allow you to bring to the table a light and summery reinterpretation of a great classic of Italian cuisine. The aeQuilibrium Oven Roasted Turkey Breast from AIA meets the delicacy of zucchini and the creaminess of stracchino cheese to create a complete dish, full of flavor, but also perfect for those who want to stay light.

Here is the complete recipe for the white lasagna with turkey breast, zucchini and stracchino cheese!

Baked Turkey Breast

Procedure

Cut the AIA aeQuilibrium Oven Roasted Turkey Breast into strips.

Wash the zucchinis and cut them into thin slices. In a large non-stick pan, heat a drizzle of oil and add the zucchini slices. When the zucchinis are well browned, turn off the heat and let them cool down.

Roll out the pasta into a thin sheet and cut it into 10 cm squares. In a small casserole, put a layer of pasta, some strips of AIA aeQuilibrium Oven Roasted Turkey Breast, the zucchinis and some tufts of stracchino cheese.

Sprinkle with a grind of pepper and repeat the layers until the ingredients are used up.

Bake the lasagna at 180°C for 20 minutes and serve decorated with some fresh mint leaves.

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