Roasted Vegetable Zucchini Lasagna

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

Roasted Vegetable Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Lasagna

Enjoy a light yet satisfying twist on classic lasagna using thinly sliced zucchini as noodles, layered with roasted red bell pepper, mushrooms, tomato, and a hearty lean ground turkey mixture. Topped with tangy low‐fat ricotta and melted part-skim mozzarella, this dish delivers a vibrant medley of roasted vegetables infused with garlic and herbs. Perfectly balanced with a rich flavor and satisfying texture, it's a nutritious meal that meets your macro goals.

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NUTRITION

451kcal
Protein
44.1g
Fat
22.4g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini

1/2 medium Red Bell Pepper

100g Mushrooms

1 small Tomato

1/4 medium Onion

1 clove Garlic

3 oz Lean Ground Turkey

1/3 cup Low-Fat Ricotta Cheese

1 oz Part-Skim Mozzarella Cheese

1 large Egg White

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife. Set aside as your lasagna 'noodles'.

  • 3

    Chop the red bell pepper, mushrooms, tomato, and onion into bite-sized pieces. Mince the garlic.

  • 4

    In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant, then add the lean ground turkey. Cook until the turkey is browned and fully cooked.

  • 5

    Add the mushrooms, red bell pepper, and tomato to the skillet. Season with salt, pepper, and your choice of Italian herbs. Let the vegetables soften for about 5 minutes.

  • 6

    In a small bowl, mix the low-fat ricotta cheese with the egg white to help bind the cheese layer.

  • 7

    Layer the zucchini slices in a baking dish. Spoon a layer of the turkey and vegetable mixture over the zucchini, then dollop a layer of the ricotta mixture. Repeat the layers until all ingredients are used, finishing with a sprinkle of part-skim mozzarella on top.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden.

  • 9

    Let it rest for a few minutes before slicing and serving.

Roasted Vegetable Zucchini Lasagna

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

Roasted Vegetable Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Lasagna

Enjoy a light yet satisfying twist on classic lasagna using thinly sliced zucchini as noodles, layered with roasted red bell pepper, mushrooms, tomato, and a hearty lean ground turkey mixture. Topped with tangy low‐fat ricotta and melted part-skim mozzarella, this dish delivers a vibrant medley of roasted vegetables infused with garlic and herbs. Perfectly balanced with a rich flavor and satisfying texture, it's a nutritious meal that meets your macro goals.

NUTRITION

451kcal
Protein
44.1g
Fat
22.4g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini

1/2 medium Red Bell Pepper

100g Mushrooms

1 small Tomato

1/4 medium Onion

1 clove Garlic

3 oz Lean Ground Turkey

1/3 cup Low-Fat Ricotta Cheese

1 oz Part-Skim Mozzarella Cheese

1 large Egg White

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife. Set aside as your lasagna 'noodles'.

  • 3

    Chop the red bell pepper, mushrooms, tomato, and onion into bite-sized pieces. Mince the garlic.

  • 4

    In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant, then add the lean ground turkey. Cook until the turkey is browned and fully cooked.

  • 5

    Add the mushrooms, red bell pepper, and tomato to the skillet. Season with salt, pepper, and your choice of Italian herbs. Let the vegetables soften for about 5 minutes.

  • 6

    In a small bowl, mix the low-fat ricotta cheese with the egg white to help bind the cheese layer.

  • 7

    Layer the zucchini slices in a baking dish. Spoon a layer of the turkey and vegetable mixture over the zucchini, then dollop a layer of the ricotta mixture. Repeat the layers until all ingredients are used, finishing with a sprinkle of part-skim mozzarella on top.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden.

  • 9

    Let it rest for a few minutes before slicing and serving.