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

A light and satisfying lasagna that swaps traditional pasta for thinly sliced zucchini, layered with lean turkey, rich tomato sauce, and a sprinkle of part-skim mozzarella. This dish is vibrant, flavorful, and perfect for a balanced meal any time of day.

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NUTRITION

328kcal
Protein
31.7g
Fat
13.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce (No Salt Added)

1/4 cup Part-Skim Mozzarella Cheese, Shredded

2 tbsp Fresh Basil

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a mandoline or sharp knife, slice the zucchini lengthwise into thin strips to form the lasagna layers.

  • 3

    Finely mince the garlic and roughly chop the fresh basil.

  • 4

    In a non-stick skillet over medium heat, sauté the minced garlic until fragrant, then add the lean ground turkey. Cook until browned and fully cooked, breaking it up as it cooks.

  • 5

    Add half of the tomato sauce to the turkey mixture and stir to combine, letting the flavors meld for about 3-4 minutes. Season lightly with salt and pepper if desired.

  • 6

    Prepare a small baking dish by first layering a few zucchini slices on the bottom. Spread a portion of the turkey mixture over the zucchini, drizzle with a little tomato sauce, and sprinkle some fresh basil.

  • 7

    Repeat the layering process until all turkey mixture is used, ending with a top layer of zucchini slices.

  • 8

    Sprinkle the shredded part-skim mozzarella evenly over the top layer.

  • 9

    Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.

  • 10

    Remove from the oven and let it rest for a few minutes before serving to allow the layers to set.

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

A light and satisfying lasagna that swaps traditional pasta for thinly sliced zucchini, layered with lean turkey, rich tomato sauce, and a sprinkle of part-skim mozzarella. This dish is vibrant, flavorful, and perfect for a balanced meal any time of day.

NUTRITION

328kcal
Protein
31.7g
Fat
13.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce (No Salt Added)

1/4 cup Part-Skim Mozzarella Cheese, Shredded

2 tbsp Fresh Basil

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a mandoline or sharp knife, slice the zucchini lengthwise into thin strips to form the lasagna layers.

  • 3

    Finely mince the garlic and roughly chop the fresh basil.

  • 4

    In a non-stick skillet over medium heat, sauté the minced garlic until fragrant, then add the lean ground turkey. Cook until browned and fully cooked, breaking it up as it cooks.

  • 5

    Add half of the tomato sauce to the turkey mixture and stir to combine, letting the flavors meld for about 3-4 minutes. Season lightly with salt and pepper if desired.

  • 6

    Prepare a small baking dish by first layering a few zucchini slices on the bottom. Spread a portion of the turkey mixture over the zucchini, drizzle with a little tomato sauce, and sprinkle some fresh basil.

  • 7

    Repeat the layering process until all turkey mixture is used, ending with a top layer of zucchini slices.

  • 8

    Sprinkle the shredded part-skim mozzarella evenly over the top layer.

  • 9

    Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.

  • 10

    Remove from the oven and let it rest for a few minutes before serving to allow the layers to set.