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 yet satisfying lasagna that replaces traditional pasta with thinly sliced zucchini, layered with lean turkey, a rich tomato sauce, and a creamy dollop of low-fat cottage cheese. Perfect for a healthful meal with balanced protein and calories.

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NUTRITION

388kcal
Protein
41.1g
Fat
11.5g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

2 medium Zucchini

1/2 cup Low-Fat Cottage Cheese

1/2 cup Marinara Sauce

1/4 medium Onion

2 cloves Garlic

1 teaspoon Dried Basil

Salt & Pepper (to taste)

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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 salt them and set aside to draw excess moisture.

  • 3

    In a skillet over medium heat, sauté the diced onion and minced garlic until translucent and aromatic.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it up into small pieces. Season with salt, pepper, and dried basil.

  • 5

    Stir in the marinara sauce and let it simmer for 3-5 minutes.

  • 6

    Pat the zucchini slices dry with a paper towel if they released excess water.

  • 7

    In a small baking dish, layer zucchini slices at the bottom, followed by a layer of the turkey marinara mixture, and a dollop of low-fat cottage cheese. Repeat the layers until all ingredients are used, ending with a layer of cottage cheese on top.

  • 8

    Bake in the oven for 20-25 minutes until the lasagna is heated through and slightly bubbly.

  • 9

    Remove from the oven, let it cool for a few minutes, and serve.

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 yet satisfying lasagna that replaces traditional pasta with thinly sliced zucchini, layered with lean turkey, a rich tomato sauce, and a creamy dollop of low-fat cottage cheese. Perfect for a healthful meal with balanced protein and calories.

NUTRITION

388kcal
Protein
41.1g
Fat
11.5g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

2 medium Zucchini

1/2 cup Low-Fat Cottage Cheese

1/2 cup Marinara Sauce

1/4 medium Onion

2 cloves Garlic

1 teaspoon Dried Basil

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet over medium heat, sauté the diced onion and minced garlic until translucent and aromatic.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it up into small pieces. Season with salt, pepper, and dried basil.

  • 5

    Stir in the marinara sauce and let it simmer for 3-5 minutes.

  • 6

    Pat the zucchini slices dry with a paper towel if they released excess water.

  • 7

    In a small baking dish, layer zucchini slices at the bottom, followed by a layer of the turkey marinara mixture, and a dollop of low-fat cottage cheese. Repeat the layers until all ingredients are used, ending with a layer of cottage cheese on top.

  • 8

    Bake in the oven for 20-25 minutes until the lasagna is heated through and slightly bubbly.

  • 9

    Remove from the oven, let it cool for a few minutes, and serve.