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 lighter twist on classic lasagna using lean ground turkey and thinly sliced zucchini in place of pasta, layered with a rich marinara sauce, creamy low-fat ricotta, and melted mozzarella. This dish delivers a satisfying blend of protein and veggies in every bite.

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NUTRITION

482kcal
Protein
41.7g
Fat
22.6g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese (Shredded)

1/2 cup Marinara Sauce

1 teaspoon Olive Oil

2 cloves Garlic, minced

2 tablespoons Fresh Basil, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Use a mandolin or knife to slice the zucchini lengthwise into thin strips. Lay them on paper towels to drain any excess moisture.

  • 3

    In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant. Add the lean ground turkey and cook, breaking it up with a spatula, until browned and cooked through. Season with salt and pepper.

  • 4

    Stir in the marinara sauce and let simmer for a couple of minutes. Remove from heat.

  • 5

    In a small bowl, mix the low-fat ricotta cheese with a tablespoon of chopped fresh basil, salt, and pepper.

  • 6

    In a baking dish, start by spreading a thin layer of the turkey marinara mixture. Layer zucchini slices over the sauce, then dollop and spread some ricotta mixture, and sprinkle with a little shredded mozzarella. Repeat layers as desired, finishing with a layer of turkey sauce topped with mozzarella.

  • 7

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

  • 8

    Garnish with remaining fresh basil 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 lighter twist on classic lasagna using lean ground turkey and thinly sliced zucchini in place of pasta, layered with a rich marinara sauce, creamy low-fat ricotta, and melted mozzarella. This dish delivers a satisfying blend of protein and veggies in every bite.

NUTRITION

482kcal
Protein
41.7g
Fat
22.6g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese (Shredded)

1/2 cup Marinara Sauce

1 teaspoon Olive Oil

2 cloves Garlic, minced

2 tablespoons Fresh Basil, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Use a mandolin or knife to slice the zucchini lengthwise into thin strips. Lay them on paper towels to drain any excess moisture.

  • 3

    In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant. Add the lean ground turkey and cook, breaking it up with a spatula, until browned and cooked through. Season with salt and pepper.

  • 4

    Stir in the marinara sauce and let simmer for a couple of minutes. Remove from heat.

  • 5

    In a small bowl, mix the low-fat ricotta cheese with a tablespoon of chopped fresh basil, salt, and pepper.

  • 6

    In a baking dish, start by spreading a thin layer of the turkey marinara mixture. Layer zucchini slices over the sauce, then dollop and spread some ricotta mixture, and sprinkle with a little shredded mozzarella. Repeat layers as desired, finishing with a layer of turkey sauce topped with mozzarella.

  • 7

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

  • 8

    Garnish with remaining fresh basil before serving.