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 fresh twist on lasagna using thinly sliced zucchini in place of noodles, layered with savory lean ground turkey, rich marinara sauce, and a light dollop of part-skim ricotta. This dish bursts with Italian herbs and a comforting blend of textures, perfect for a clean, balanced meal.

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NUTRITION

362kcal
Protein
35g
Fat
14.5g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey

1 medium Zucchini

1/2 cup Marinara Sauce

1/4 cup Part-Skim Ricotta Cheese

1/4 medium Onion

1 clove Garlic

1/2 tsp Dried Basil

1/2 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the zucchini lengthwise into thin strips. Lay them on paper towels and lightly sprinkle with salt to draw out excess moisture; let sit for 10 minutes, then pat dry.

  • 3

    Dice the onion and mince the garlic. In a nonstick skillet over medium heat, sauté the onion and garlic until they soften and become fragrant.

  • 4

    Add the lean ground turkey to the skillet, breaking it apart as it cooks. Season with salt, pepper, dried basil, and dried oregano. Cook until the turkey is browned and no longer pink.

  • 5

    Stir in the marinara sauce to the turkey mixture and let simmer for 3-5 minutes.

  • 6

    In a baking dish, spread a thin layer of the turkey and sauce mixture. Layer zucchini slices over the sauce, then add a dollop of part-skim ricotta cheese. Repeat the layering until all ingredients are used, finishing with a layer of turkey sauce on top.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes to allow the top to lightly brown.

  • 8

    Let the lasagna cool for a few minutes before serving. Enjoy this lighter twist on a classic favorite!

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 fresh twist on lasagna using thinly sliced zucchini in place of noodles, layered with savory lean ground turkey, rich marinara sauce, and a light dollop of part-skim ricotta. This dish bursts with Italian herbs and a comforting blend of textures, perfect for a clean, balanced meal.

NUTRITION

362kcal
Protein
35g
Fat
14.5g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey

1 medium Zucchini

1/2 cup Marinara Sauce

1/4 cup Part-Skim Ricotta Cheese

1/4 medium Onion

1 clove Garlic

1/2 tsp Dried Basil

1/2 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the zucchini lengthwise into thin strips. Lay them on paper towels and lightly sprinkle with salt to draw out excess moisture; let sit for 10 minutes, then pat dry.

  • 3

    Dice the onion and mince the garlic. In a nonstick skillet over medium heat, sauté the onion and garlic until they soften and become fragrant.

  • 4

    Add the lean ground turkey to the skillet, breaking it apart as it cooks. Season with salt, pepper, dried basil, and dried oregano. Cook until the turkey is browned and no longer pink.

  • 5

    Stir in the marinara sauce to the turkey mixture and let simmer for 3-5 minutes.

  • 6

    In a baking dish, spread a thin layer of the turkey and sauce mixture. Layer zucchini slices over the sauce, then add a dollop of part-skim ricotta cheese. Repeat the layering until all ingredients are used, finishing with a layer of turkey sauce on top.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes to allow the top to lightly brown.

  • 8

    Let the lasagna cool for a few minutes before serving. Enjoy this lighter twist on a classic favorite!