Lean Turkey Zucchini Lasagna

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Turkey Zucchini Lasagna

Enjoy a light and flavorful twist on traditional lasagna with tender zucchini slices layered with lean ground turkey, low-fat ricotta, and a rich tomato sauce. This dish is a balanced blend of savory and fresh aromas, perfect for a comforting meal that won’t weigh you down.

Try 7 days free, then $12.99 / mo.

NUTRITION

381kcal
Protein
34.6g
Fat
15.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

¼ cup Low-Fat Ricotta Cheese

½ cup Tomato Sauce

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

1 small Onion

1 tbsp Fresh Basil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Optionally, sprinkle lightly with salt and let sit for 10 minutes to draw out excess moisture, then pat dry.

  • 3

    In a medium skillet, heat the olive oil over medium heat. Sauté diced onion and minced garlic until soft and fragrant.

  • 4

    Add the lean ground turkey to the skillet. Cook, stirring occasionally, until the turkey is browned and cooked through.

  • 5

    Mix in the tomato sauce and chopped basil into the turkey mixture. Let it simmer for 5 minutes to meld the flavors.

  • 6

    In a small baking dish, arrange a layer of zucchini slices. Spread a thin layer of the turkey-tomato mixture over the zucchini, then dollop and gently spread the low-fat ricotta cheese on top.

  • 7

    Repeat layering with remaining zucchini slices and turkey mixture. Top the final layer with a sprinkle of grated Parmesan cheese.

  • 8

    Bake in the preheated oven for 20-25 minutes until the dish is heated through and the top is slightly golden.

  • 9

    Remove from the oven and let sit for a few minutes before serving.

Lean Turkey Zucchini Lasagna

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Turkey Zucchini Lasagna

Enjoy a light and flavorful twist on traditional lasagna with tender zucchini slices layered with lean ground turkey, low-fat ricotta, and a rich tomato sauce. This dish is a balanced blend of savory and fresh aromas, perfect for a comforting meal that won’t weigh you down.

NUTRITION

381kcal
Protein
34.6g
Fat
15.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

¼ cup Low-Fat Ricotta Cheese

½ cup Tomato Sauce

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

1 small Onion

1 tbsp Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Optionally, sprinkle lightly with salt and let sit for 10 minutes to draw out excess moisture, then pat dry.

  • 3

    In a medium skillet, heat the olive oil over medium heat. Sauté diced onion and minced garlic until soft and fragrant.

  • 4

    Add the lean ground turkey to the skillet. Cook, stirring occasionally, until the turkey is browned and cooked through.

  • 5

    Mix in the tomato sauce and chopped basil into the turkey mixture. Let it simmer for 5 minutes to meld the flavors.

  • 6

    In a small baking dish, arrange a layer of zucchini slices. Spread a thin layer of the turkey-tomato mixture over the zucchini, then dollop and gently spread the low-fat ricotta cheese on top.

  • 7

    Repeat layering with remaining zucchini slices and turkey mixture. Top the final layer with a sprinkle of grated Parmesan cheese.

  • 8

    Bake in the preheated oven for 20-25 minutes until the dish is heated through and the top is slightly golden.

  • 9

    Remove from the oven and let sit for a few minutes before serving.