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 lighter take on traditional lasagna where tender layers of thinly sliced zucchini replace pasta, enveloping lean ground turkey simmered with aromatic herbs and rich tomato sauce, all crowned with a creamy blend of ricotta and melted part-skim mozzarella. This dish bursts with savory flavors and satisfying textures while keeping it lean and nutrient-packed.

Try 7 days free, then $12.99 / mo.

NUTRITION

442kcal
Protein
44.5g
Fat
21.1g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

1/4 cup Part-Skim Mozzarella Cheese

1/2 medium Onion

2 cloves Garlic

1 tsp Italian Seasoning

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Lightly salt the strips and let them sit to draw out excess water, then pat dry.

  • 3

    In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until softened and fragrant.

  • 4

    Add the lean ground turkey to the skillet. Cook until the turkey is browned, breaking it up into small pieces as it cooks.

  • 5

    Stir in tomato sauce and Italian seasoning. Let simmer for 5 minutes to meld the flavors.

  • 6

    In a baking dish, layer zucchini slices at the bottom, then spread a portion of the turkey sauce, followed by dollops of ricotta cheese. Repeat layers, finishing with a top layer of zucchini.

  • 7

    Sprinkle the shredded mozzarella cheese evenly over the top.

  • 8

    Bake in the preheated oven for 20-25 minutes until the zucchini is tender and the cheese is melted and bubbly.

  • 9

    Allow the lasagna 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 lighter take on traditional lasagna where tender layers of thinly sliced zucchini replace pasta, enveloping lean ground turkey simmered with aromatic herbs and rich tomato sauce, all crowned with a creamy blend of ricotta and melted part-skim mozzarella. This dish bursts with savory flavors and satisfying textures while keeping it lean and nutrient-packed.

NUTRITION

442kcal
Protein
44.5g
Fat
21.1g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

1/4 cup Part-Skim Mozzarella Cheese

1/2 medium Onion

2 cloves Garlic

1 tsp Italian Seasoning

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Lightly salt the strips and let them sit to draw out excess water, then pat dry.

  • 3

    In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until softened and fragrant.

  • 4

    Add the lean ground turkey to the skillet. Cook until the turkey is browned, breaking it up into small pieces as it cooks.

  • 5

    Stir in tomato sauce and Italian seasoning. Let simmer for 5 minutes to meld the flavors.

  • 6

    In a baking dish, layer zucchini slices at the bottom, then spread a portion of the turkey sauce, followed by dollops of ricotta cheese. Repeat layers, finishing with a top layer of zucchini.

  • 7

    Sprinkle the shredded mozzarella cheese evenly over the top.

  • 8

    Bake in the preheated oven for 20-25 minutes until the zucchini is tender and the cheese is melted and bubbly.

  • 9

    Allow the lasagna to cool for a few minutes before serving.