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 the classic lasagna featuring lean ground turkey layered with thinly sliced zucchini, creamy low-fat ricotta, rich tomato sauce, and a sprinkle of mozzarella. A satisfying dish that hits your protein needs while keeping calories in check.

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NUTRITION

391kcal
Protein
37.8g
Fat
18g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Tomato Sauce

1/8 cup Shredded Part-Skim Mozzarella Cheese

2 cloves Garlic

2 tbsp Fresh Basil

1 tsp Dried Oregano

Salt and 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 a sharp knife.

  • 3

    In a skillet over medium heat, add the lean ground turkey along with minced garlic. Cook until the turkey is browned, breaking it up as it cooks.

  • 4

    Stir in tomato sauce, dried oregano, and half of the chopped fresh basil. Season with salt and pepper, and let the mixture simmer for about 5 minutes.

  • 5

    In a small bowl, combine the low-fat ricotta cheese with the remaining basil. Mix gently.

  • 6

    In a baking dish, layer a few zucchini strips on the bottom. Spread half of the turkey-tomato sauce mixture over the zucchini, then dollop and spread a layer of the ricotta cheese. Repeat the layering process with the remaining zucchini, turkey sauce, and ricotta.

  • 7

    Finish by sprinkling the shredded mozzarella cheese evenly on top.

  • 8

    Bake in the preheated oven for 20-25 minutes until 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

A lighter twist on the classic lasagna featuring lean ground turkey layered with thinly sliced zucchini, creamy low-fat ricotta, rich tomato sauce, and a sprinkle of mozzarella. A satisfying dish that hits your protein needs while keeping calories in check.

NUTRITION

391kcal
Protein
37.8g
Fat
18g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Tomato Sauce

1/8 cup Shredded Part-Skim Mozzarella Cheese

2 cloves Garlic

2 tbsp Fresh Basil

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife.

  • 3

    In a skillet over medium heat, add the lean ground turkey along with minced garlic. Cook until the turkey is browned, breaking it up as it cooks.

  • 4

    Stir in tomato sauce, dried oregano, and half of the chopped fresh basil. Season with salt and pepper, and let the mixture simmer for about 5 minutes.

  • 5

    In a small bowl, combine the low-fat ricotta cheese with the remaining basil. Mix gently.

  • 6

    In a baking dish, layer a few zucchini strips on the bottom. Spread half of the turkey-tomato sauce mixture over the zucchini, then dollop and spread a layer of the ricotta cheese. Repeat the layering process with the remaining zucchini, turkey sauce, and ricotta.

  • 7

    Finish by sprinkling the shredded mozzarella cheese evenly on top.

  • 8

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

  • 9

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