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 twist on a classic lasagna that swaps traditional pasta with tender zucchini slices layered with savory lean turkey and a vibrant tomato sauce, enriched by dollops of creamy part-skim ricotta and a sprinkle of melted mozzarella. This dish delivers a delicious balance of protein and flavor in every bite.

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NUTRITION

328kcal
Protein
36.7g
Fat
15.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/3 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1/8 cup Part-Skim Mozzarella Cheese

2 Tbsp Fresh Basil

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Lightly sprinkle with salt and set aside to draw out excess moisture.

  • 3

    In a skillet, sauté minced garlic in a tiny drizzle of olive oil (optional, if within your calorie range) until fragrant. Add lean ground turkey and cook until browned, breaking it apart as it cooks.

  • 4

    Stir in the tomato sauce and chopped fresh basil. Allow the sauce to simmer for 5 minutes, letting the flavors meld. Season with salt and pepper to taste.

  • 5

    Using a baking dish, layer the zucchini slices as you would pasta. Spread a portion of the turkey tomato mixture over the zucchini, then add dollops of part-skim ricotta and a sprinkle of mozzarella.

  • 6

    Repeat the layering until all ingredients are used, finishing with a layer of cheese on top.

  • 7

    Bake the lasagna in the oven for 20-25 minutes or until the cheese is melted and bubbly. Let it 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

Savor a lighter twist on a classic lasagna that swaps traditional pasta with tender zucchini slices layered with savory lean turkey and a vibrant tomato sauce, enriched by dollops of creamy part-skim ricotta and a sprinkle of melted mozzarella. This dish delivers a delicious balance of protein and flavor in every bite.

NUTRITION

328kcal
Protein
36.7g
Fat
15.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/3 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1/8 cup Part-Skim Mozzarella Cheese

2 Tbsp Fresh Basil

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Lightly sprinkle with salt and set aside to draw out excess moisture.

  • 3

    In a skillet, sauté minced garlic in a tiny drizzle of olive oil (optional, if within your calorie range) until fragrant. Add lean ground turkey and cook until browned, breaking it apart as it cooks.

  • 4

    Stir in the tomato sauce and chopped fresh basil. Allow the sauce to simmer for 5 minutes, letting the flavors meld. Season with salt and pepper to taste.

  • 5

    Using a baking dish, layer the zucchini slices as you would pasta. Spread a portion of the turkey tomato mixture over the zucchini, then add dollops of part-skim ricotta and a sprinkle of mozzarella.

  • 6

    Repeat the layering until all ingredients are used, finishing with a layer of cheese on top.

  • 7

    Bake the lasagna in the oven for 20-25 minutes or until the cheese is melted and bubbly. Let it rest for a few minutes before serving.