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

Savor a healthy twist on traditional lasagna with layers of lean ground turkey, fresh zucchini slices, tangy tomato sauce, and creamy ricotta, all crowned with a sprinkle of parmesan and aromatic basil. This light yet satisfying dish is perfect for a balanced dinner or lunch that nourishes and delights.

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NUTRITION

376kcal
Protein
34.7g
Fat
20.5g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

2 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Ricotta Cheese

1 tbsp Parmesan Cheese

2 tbsp Fresh Basil

2 cloves Garlic

2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or knife. Lightly salt the slices and let them drain for 10 minutes to remove excess moisture, then pat dry.

  • 3

    In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add the lean ground turkey. Cook until browned and no longer pink, breaking it apart as it cooks.

  • 4

    Stir in the tomato sauce and half of the chopped fresh basil into the turkey. Simmer for 3-4 minutes, then remove from heat.

  • 5

    In a small bowl, mix the ricotta cheese with a pinch of salt and pepper.

  • 6

    In a baking dish, layer zucchini strips as the base, followed by a layer of turkey and tomato sauce mixture. Dollop and spread a thin layer of ricotta over the turkey, then sprinkle a little parmesan and remaining basil on top.

  • 7

    Repeat the layers until all ingredients are used, finishing with a light sprinkle of parmesan cheese on the top.

  • 8

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

  • 9

    Allow the lasagna to cool for a few minutes before serving to let the layers firm up.

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

Savor a healthy twist on traditional lasagna with layers of lean ground turkey, fresh zucchini slices, tangy tomato sauce, and creamy ricotta, all crowned with a sprinkle of parmesan and aromatic basil. This light yet satisfying dish is perfect for a balanced dinner or lunch that nourishes and delights.

NUTRITION

376kcal
Protein
34.7g
Fat
20.5g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

2 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Ricotta Cheese

1 tbsp Parmesan Cheese

2 tbsp Fresh Basil

2 cloves Garlic

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or knife. Lightly salt the slices and let them drain for 10 minutes to remove excess moisture, then pat dry.

  • 3

    In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add the lean ground turkey. Cook until browned and no longer pink, breaking it apart as it cooks.

  • 4

    Stir in the tomato sauce and half of the chopped fresh basil into the turkey. Simmer for 3-4 minutes, then remove from heat.

  • 5

    In a small bowl, mix the ricotta cheese with a pinch of salt and pepper.

  • 6

    In a baking dish, layer zucchini strips as the base, followed by a layer of turkey and tomato sauce mixture. Dollop and spread a thin layer of ricotta over the turkey, then sprinkle a little parmesan and remaining basil on top.

  • 7

    Repeat the layers until all ingredients are used, finishing with a light sprinkle of parmesan cheese on the top.

  • 8

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

  • 9

    Allow the lasagna to cool for a few minutes before serving to let the layers firm up.