Roasted Vegetable Zucchini Lasagna

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

Roasted Vegetable Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Lasagna

Enjoy a fresh and vibrant twist on lasagna using thinly sliced zucchini as the noodle base layered with lean ground turkey, low‐fat cottage cheese, and a medley of roasted vegetables including red bell pepper and spinach, all finished with a tangy tomato sauce. This dish delivers a light, flavorful, and nourishing meal perfect for a balanced dinner.

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NUTRITION

351kcal
Protein
41g
Fat
10.0g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini

3 oz Lean Ground Turkey

1/2 cup Low-Fat Cottage Cheese

1/2 cup Tomato Sauce

1/2 medium Roasted Red Bell Pepper

1 cup Spinach

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips. Lay them on a baking sheet, lightly season with salt and pepper, and roast for about 8-10 minutes until just tender.

  • 3

    In a skillet, cook the lean ground turkey over medium heat, seasoning with a pinch of salt, pepper, and dried oregano. Cook until browned and cooked through.

  • 4

    Reduce heat and stir in the tomato sauce. Let it simmer for 2-3 minutes to meld the flavors.

  • 5

    Assemble the lasagna by layering roasted zucchini slices at the bottom of a small baking dish, then add a layer of the turkey tomato mixture, followed by dollops of low-fat cottage cheese, sliced roasted red bell pepper, and fresh spinach.

  • 6

    Repeat the layers as desired, finishing with a top layer of zucchini and a light drizzle of tomato sauce.

  • 7

    Bake in the preheated oven for 15-20 minutes to allow flavors to blend.

  • 8

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

Roasted Vegetable Zucchini Lasagna

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

Roasted Vegetable Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Lasagna

Enjoy a fresh and vibrant twist on lasagna using thinly sliced zucchini as the noodle base layered with lean ground turkey, low‐fat cottage cheese, and a medley of roasted vegetables including red bell pepper and spinach, all finished with a tangy tomato sauce. This dish delivers a light, flavorful, and nourishing meal perfect for a balanced dinner.

NUTRITION

351kcal
Protein
41g
Fat
10.0g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini

3 oz Lean Ground Turkey

1/2 cup Low-Fat Cottage Cheese

1/2 cup Tomato Sauce

1/2 medium Roasted Red Bell Pepper

1 cup Spinach

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips. Lay them on a baking sheet, lightly season with salt and pepper, and roast for about 8-10 minutes until just tender.

  • 3

    In a skillet, cook the lean ground turkey over medium heat, seasoning with a pinch of salt, pepper, and dried oregano. Cook until browned and cooked through.

  • 4

    Reduce heat and stir in the tomato sauce. Let it simmer for 2-3 minutes to meld the flavors.

  • 5

    Assemble the lasagna by layering roasted zucchini slices at the bottom of a small baking dish, then add a layer of the turkey tomato mixture, followed by dollops of low-fat cottage cheese, sliced roasted red bell pepper, and fresh spinach.

  • 6

    Repeat the layers as desired, finishing with a top layer of zucchini and a light drizzle of tomato sauce.

  • 7

    Bake in the preheated oven for 15-20 minutes to allow flavors to blend.

  • 8

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