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 twist on traditional lasagna using lean ground turkey and thinly sliced zucchini in place of pasta. This dish offers a comforting blend of savory tomato sauce, herbed lean turkey, and melty low-fat cheeses for a delicious, nutrient-rich meal.

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NUTRITION

459kcal
Protein
41.2g
Fat
19.3g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Mozzarella Cheese

1/4 cup Low-Fat Ricotta Cheese

2 cloves Garlic

1 small Onion

2 teaspoons Olive Oil

1 teaspoon Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips. Set aside on paper towels to remove any excess moisture.

  • 3

    Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant.

  • 4

    Add lean ground turkey to the skillet. Cook until browned, breaking it up with a spoon, and drain any excess fat.

  • 5

    Stir in tomato sauce and Italian seasoning. Season with salt and pepper, allowing the mixture to simmer for 5 minutes.

  • 6

    In a small bowl, combine low-fat ricotta cheese with a pinch of salt and pepper.

  • 7

    In a baking dish, layer a thin spread of the turkey sauce, followed by a layer of zucchini slices, a smear of ricotta, and a sprinkle of mozzarella.

  • 8

    Repeat the layers until all ingredients are used, finishing with a topping of mozzarella cheese.

  • 9

    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil in the last 5 minutes of baking for a slightly golden top.

  • 10

    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

A light twist on traditional lasagna using lean ground turkey and thinly sliced zucchini in place of pasta. This dish offers a comforting blend of savory tomato sauce, herbed lean turkey, and melty low-fat cheeses for a delicious, nutrient-rich meal.

NUTRITION

459kcal
Protein
41.2g
Fat
19.3g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Mozzarella Cheese

1/4 cup Low-Fat Ricotta Cheese

2 cloves Garlic

1 small Onion

2 teaspoons Olive Oil

1 teaspoon Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips. Set aside on paper towels to remove any excess moisture.

  • 3

    Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant.

  • 4

    Add lean ground turkey to the skillet. Cook until browned, breaking it up with a spoon, and drain any excess fat.

  • 5

    Stir in tomato sauce and Italian seasoning. Season with salt and pepper, allowing the mixture to simmer for 5 minutes.

  • 6

    In a small bowl, combine low-fat ricotta cheese with a pinch of salt and pepper.

  • 7

    In a baking dish, layer a thin spread of the turkey sauce, followed by a layer of zucchini slices, a smear of ricotta, and a sprinkle of mozzarella.

  • 8

    Repeat the layers until all ingredients are used, finishing with a topping of mozzarella cheese.

  • 9

    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil in the last 5 minutes of baking for a slightly golden top.

  • 10

    Let the lasagna rest for a few minutes before serving.