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 light yet satisfying take on lasagna where tender lean ground turkey and thinly sliced zucchini layers replace traditional pasta. This dish features a robust tomato sauce infused with basil and oregano, paired with dollops of creamy low-fat ricotta and a sprinkle of parmesan. Enjoy a comforting, nutrient-packed meal that's perfect for breakfast, lunch, or dinner.

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NUTRITION

359kcal
Protein
35g
Fat
15.2g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce (No Salt Added)

1/4 cup Low-Fat Ricotta Cheese

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 tsp Dried Oregano

1 tsp Dried Basil

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to act as lasagna noodles. Lightly salt the strips and set aside to draw out excess moisture.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the lean ground turkey and season with garlic powder, dried oregano, and dried basil. Sauté until the turkey is cooked through and browned.

  • 4

    Drain any excess liquid from the turkey. Stir in the tomato sauce and let simmer for 3-4 minutes.

  • 5

    On a baking dish, layer a few zucchini strips followed by half of the turkey and tomato sauce mixture, dollops of low-fat ricotta cheese, and a light sprinkle of parmesan cheese.

  • 6

    Repeat the layers once more, finishing with a top layer of zucchini strips and a final dusting of parmesan cheese.

  • 7

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

  • 8

    Remove from the oven and allow to cool 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

Savor a light yet satisfying take on lasagna where tender lean ground turkey and thinly sliced zucchini layers replace traditional pasta. This dish features a robust tomato sauce infused with basil and oregano, paired with dollops of creamy low-fat ricotta and a sprinkle of parmesan. Enjoy a comforting, nutrient-packed meal that's perfect for breakfast, lunch, or dinner.

NUTRITION

359kcal
Protein
35g
Fat
15.2g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce (No Salt Added)

1/4 cup Low-Fat Ricotta Cheese

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 tsp Dried Oregano

1 tsp Dried Basil

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to act as lasagna noodles. Lightly salt the strips and set aside to draw out excess moisture.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the lean ground turkey and season with garlic powder, dried oregano, and dried basil. Sauté until the turkey is cooked through and browned.

  • 4

    Drain any excess liquid from the turkey. Stir in the tomato sauce and let simmer for 3-4 minutes.

  • 5

    On a baking dish, layer a few zucchini strips followed by half of the turkey and tomato sauce mixture, dollops of low-fat ricotta cheese, and a light sprinkle of parmesan cheese.

  • 6

    Repeat the layers once more, finishing with a top layer of zucchini strips and a final dusting of parmesan cheese.

  • 7

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

  • 8

    Remove from the oven and allow to cool for a few minutes before serving.