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 yet satisfying take on lasagna that uses lean ground turkey and fresh zucchini slices in place of traditional pasta layers. This flavorful dish is layered with a rich tomato sauce, dollops of creamy low-fat ricotta, and a sprinkle of parmesan, offering all the comforting flavors of lasagna with healthier, leaner ingredients perfect for any meal.

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NUTRITION

359kcal
Protein
37.5g
Fat
12.8g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

2 medium Zucchini

1 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1 tbsp Parmesan Cheese

2 cloves Garlic

1 tsp Olive Oil

2 tbsp Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as your lasagna layers.

  • 3

    Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it up into small pieces.

  • 5

    Stir in the tomato sauce and fresh basil, and let the mixture simmer for 5 minutes. Season with salt and pepper as desired.

  • 6

    In a small bowl, gently mix the low-fat ricotta cheese with a little of the turkey-tomato sauce to loosen it up.

  • 7

    Layer the dish by spreading a thin layer of the turkey sauce in a baking dish, then place a layer of zucchini slices, followed by a layer of ricotta mixture. Repeat the layers and top with the remaining turkey sauce and a drizzle of Parmesan cheese.

  • 8

    Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until the top is slightly golden.

  • 9

    Let the lasagna rest 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 yet satisfying take on lasagna that uses lean ground turkey and fresh zucchini slices in place of traditional pasta layers. This flavorful dish is layered with a rich tomato sauce, dollops of creamy low-fat ricotta, and a sprinkle of parmesan, offering all the comforting flavors of lasagna with healthier, leaner ingredients perfect for any meal.

NUTRITION

359kcal
Protein
37.5g
Fat
12.8g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

2 medium Zucchini

1 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1 tbsp Parmesan Cheese

2 cloves Garlic

1 tsp Olive Oil

2 tbsp Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as your lasagna layers.

  • 3

    Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it up into small pieces.

  • 5

    Stir in the tomato sauce and fresh basil, and let the mixture simmer for 5 minutes. Season with salt and pepper as desired.

  • 6

    In a small bowl, gently mix the low-fat ricotta cheese with a little of the turkey-tomato sauce to loosen it up.

  • 7

    Layer the dish by spreading a thin layer of the turkey sauce in a baking dish, then place a layer of zucchini slices, followed by a layer of ricotta mixture. Repeat the layers and top with the remaining turkey sauce and a drizzle of Parmesan cheese.

  • 8

    Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until the top is slightly golden.

  • 9

    Let the lasagna rest for a few minutes before serving.