Zucchini Noodle Turkey Meat Lasagna

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

Zucchini Noodle Turkey Meat Lasagna

YOUR SOLIN GENERATED RECIPE

Zucchini Noodle Turkey Meat Lasagna

A lighter twist on classic lasagna featuring lean ground turkey, zucchini noodles, and a blend of low-fat cheeses layered with a rich marinara sauce. This dish offers a satisfying balance between protein and fresh vegetables, perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

549kcal
Protein
55.7g
Fat
29.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey

1 medium Zucchini (spiralized into noodles)

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Part-Skim Mozzarella Cheese, shredded

1/2 cup Marinara Sauce

1 large Egg

1 teaspoon Olive Oil

2 cloves Garlic, minced

1 teaspoon Dried Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Add the lean ground turkey to the skillet. Season with salt, pepper, and dried basil. Cook until the turkey is browned and fully cooked, breaking it apart as it cooks.

  • 4

    Stir in the marinara sauce and let it simmer on low heat for 3-4 minutes.

  • 5

    In a bowl, whisk the egg and then combine with low-fat ricotta cheese to form a light cheese mixture.

  • 6

    Layer a baking dish with the zucchini noodles as the base. Spoon half of the turkey and marinara mixture over the noodles.

  • 7

    Spread the ricotta and egg mixture evenly over the turkey layer, then sprinkle half of the shredded part-skim mozzarella on top.

  • 8

    Repeat layers with the remaining zucchini noodles, turkey marinara, ricotta mixture, and finish with a top layer of shredded mozzarella.

  • 9

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

  • 10

    Remove from the oven and allow to rest for a few minutes before serving.

Zucchini Noodle Turkey Meat Lasagna

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

Zucchini Noodle Turkey Meat Lasagna

YOUR SOLIN GENERATED RECIPE

Zucchini Noodle Turkey Meat Lasagna

A lighter twist on classic lasagna featuring lean ground turkey, zucchini noodles, and a blend of low-fat cheeses layered with a rich marinara sauce. This dish offers a satisfying balance between protein and fresh vegetables, perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

549kcal
Protein
55.7g
Fat
29.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey

1 medium Zucchini (spiralized into noodles)

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Part-Skim Mozzarella Cheese, shredded

1/2 cup Marinara Sauce

1 large Egg

1 teaspoon Olive Oil

2 cloves Garlic, minced

1 teaspoon Dried Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Add the lean ground turkey to the skillet. Season with salt, pepper, and dried basil. Cook until the turkey is browned and fully cooked, breaking it apart as it cooks.

  • 4

    Stir in the marinara sauce and let it simmer on low heat for 3-4 minutes.

  • 5

    In a bowl, whisk the egg and then combine with low-fat ricotta cheese to form a light cheese mixture.

  • 6

    Layer a baking dish with the zucchini noodles as the base. Spoon half of the turkey and marinara mixture over the noodles.

  • 7

    Spread the ricotta and egg mixture evenly over the turkey layer, then sprinkle half of the shredded part-skim mozzarella on top.

  • 8

    Repeat layers with the remaining zucchini noodles, turkey marinara, ricotta mixture, and finish with a top layer of shredded mozzarella.

  • 9

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

  • 10

    Remove from the oven and allow to rest for a few minutes before serving.