Lean Turkey and Zucchini Noodle Lasagna

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey and Zucchini Noodle Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Zucchini Noodle Lasagna

Savor a light yet satisfying twist on traditional lasagna featuring lean ground turkey, fresh zucchini noodles, and a delicate blend of tomato sauce and low‐fat ricotta. Enjoy layers of tender turkey, vibrant zucchini, and a creamy egg-enriched ricotta mixture, finished with a drizzle of olive oil for extra richness – all baked to perfection.

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NUTRITION

350kcal
Protein
38g
Fat
15.2g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1 large Egg White

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini and set aside.

  • 3

    In a non-stick skillet over medium heat, cook the lean ground turkey until browned, breaking it up into small crumbles as it cooks.

  • 4

    Stir in the tomato sauce with the turkey, and allow the mixture to simmer for 5 minutes to meld the flavors.

  • 5

    In a small bowl, combine the low-fat ricotta with the egg white, stirring until smooth.

  • 6

    In a small baking dish, layer a portion of zucchini noodles as the base, then add a layer of the turkey and tomato sauce mixture.

  • 7

    Dollop and gently spread the ricotta and egg white mixture over the turkey layer.

  • 8

    Repeat layering if desired, finishing with a top layer of zucchini noodles. Drizzle the extra virgin olive oil over the final layer.

  • 9

    Place the dish in the preheated oven and bake for 20 minutes, ensuring the layers meld together and the top is just slightly golden.

  • 10

    Remove from oven and let stand for a few minutes before serving.

Lean Turkey and Zucchini Noodle Lasagna

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey and Zucchini Noodle Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Zucchini Noodle Lasagna

Savor a light yet satisfying twist on traditional lasagna featuring lean ground turkey, fresh zucchini noodles, and a delicate blend of tomato sauce and low‐fat ricotta. Enjoy layers of tender turkey, vibrant zucchini, and a creamy egg-enriched ricotta mixture, finished with a drizzle of olive oil for extra richness – all baked to perfection.

NUTRITION

350kcal
Protein
38g
Fat
15.2g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1 large Egg White

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini and set aside.

  • 3

    In a non-stick skillet over medium heat, cook the lean ground turkey until browned, breaking it up into small crumbles as it cooks.

  • 4

    Stir in the tomato sauce with the turkey, and allow the mixture to simmer for 5 minutes to meld the flavors.

  • 5

    In a small bowl, combine the low-fat ricotta with the egg white, stirring until smooth.

  • 6

    In a small baking dish, layer a portion of zucchini noodles as the base, then add a layer of the turkey and tomato sauce mixture.

  • 7

    Dollop and gently spread the ricotta and egg white mixture over the turkey layer.

  • 8

    Repeat layering if desired, finishing with a top layer of zucchini noodles. Drizzle the extra virgin olive oil over the final layer.

  • 9

    Place the dish in the preheated oven and bake for 20 minutes, ensuring the layers meld together and the top is just slightly golden.

  • 10

    Remove from oven and let stand for a few minutes before serving.