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

Savor a delicious and hearty lasagna made by layering thinly sliced zucchini with a vibrant tomato sauce, roasted vegetables, creamy ricotta, and lean ground turkey. This dish is baked to perfection and garnished with fresh basil, offering a light yet satisfying meal that's perfect any time of day.

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NUTRITION

577kcal
Protein
48.0g
Fat
36.6g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

100g Zucchini

1/2 cup Tomato Sauce (120g)

1/2 cup Ricotta Cheese (124g)

1 Egg

3 oz Lean Ground Turkey

25g Mushrooms

25g Bell Pepper

15g Spinach

1/2 tbsp Olive Oil

4 Fresh Basil leaves

1 Garlic clove

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet, heat the olive oil and sauté the minced garlic until fragrant.

  • 4

    Add the lean ground turkey, cooking until browned. Then stir in chopped mushrooms, diced bell pepper, and spinach. Sauté for a few minutes until the vegetables slightly soften.

  • 5

    Mix in the tomato sauce and let the mixture simmer for 5 minutes. Season with salt and pepper to taste.

  • 6

    In a separate bowl, combine the ricotta cheese with the egg and roughly chopped basil leaves.

  • 7

    Layer the zucchini slices in a baking dish. Spread a layer of the turkey and vegetable tomato sauce over the zucchini, then dollop a layer of the ricotta mixture on top.

  • 8

    Repeat the layers as desired, finishing with a tomato sauce layer.

  • 9

    Cover the dish with foil and bake for 25-30 minutes until the zucchini is tender.

  • 10

    Remove the foil and bake for an additional 5 minutes to lightly brown the top.

  • 11

    Garnish with extra fresh basil if desired and serve warm.

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

Savor a delicious and hearty lasagna made by layering thinly sliced zucchini with a vibrant tomato sauce, roasted vegetables, creamy ricotta, and lean ground turkey. This dish is baked to perfection and garnished with fresh basil, offering a light yet satisfying meal that's perfect any time of day.

NUTRITION

577kcal
Protein
48.0g
Fat
36.6g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

100g Zucchini

1/2 cup Tomato Sauce (120g)

1/2 cup Ricotta Cheese (124g)

1 Egg

3 oz Lean Ground Turkey

25g Mushrooms

25g Bell Pepper

15g Spinach

1/2 tbsp Olive Oil

4 Fresh Basil leaves

1 Garlic clove

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet, heat the olive oil and sauté the minced garlic until fragrant.

  • 4

    Add the lean ground turkey, cooking until browned. Then stir in chopped mushrooms, diced bell pepper, and spinach. Sauté for a few minutes until the vegetables slightly soften.

  • 5

    Mix in the tomato sauce and let the mixture simmer for 5 minutes. Season with salt and pepper to taste.

  • 6

    In a separate bowl, combine the ricotta cheese with the egg and roughly chopped basil leaves.

  • 7

    Layer the zucchini slices in a baking dish. Spread a layer of the turkey and vegetable tomato sauce over the zucchini, then dollop a layer of the ricotta mixture on top.

  • 8

    Repeat the layers as desired, finishing with a tomato sauce layer.

  • 9

    Cover the dish with foil and bake for 25-30 minutes until the zucchini is tender.

  • 10

    Remove the foil and bake for an additional 5 minutes to lightly brown the top.

  • 11

    Garnish with extra fresh basil if desired and serve warm.