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

Enjoy a lighter twist on traditional lasagna with lean ground turkey and thinly sliced zucchini serving as the layers. This dish combines savory tomato marinara, creamy part-skim ricotta, and a sprinkle of low-fat mozzarella for a harmonious blend of flavors that’s both satisfying and well balanced.

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NUTRITION

474kcal
Protein
40.5g
Fat
23.1g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Low-Sodium Marinara Sauce

1/4 cup Part-Skim Ricotta Cheese

1/4 cup Low-Fat Mozzarella

1/4 cup chopped Onion

1 clove Garlic

1 tsp Olive Oil

1 tbsp Fresh Basil, chopped

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 sharp knife. Lightly sprinkle with salt and set aside to draw out moisture.

  • 3

    In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until softened and fragrant.

  • 4

    Add the lean ground turkey to the skillet. Season with salt and pepper, and cook until it is browned and fully cooked.

  • 5

    Stir in the marinara sauce and chopped basil, allowing the mixture to simmer for a few minutes.

  • 6

    Pat the zucchini slices dry with a paper towel. In a small bowl, combine part-skim ricotta and low-fat mozzarella.

  • 7

    Layer a baking dish with a portion of the turkey marinara mixture, then a layer of zucchini slices, followed by dollops of the cheese mixture. Repeat the layers until all ingredients are used, finishing with a layer of turkey marinara on top.

  • 8

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

  • 9

    Allow 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

Enjoy a lighter twist on traditional lasagna with lean ground turkey and thinly sliced zucchini serving as the layers. This dish combines savory tomato marinara, creamy part-skim ricotta, and a sprinkle of low-fat mozzarella for a harmonious blend of flavors that’s both satisfying and well balanced.

NUTRITION

474kcal
Protein
40.5g
Fat
23.1g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Low-Sodium Marinara Sauce

1/4 cup Part-Skim Ricotta Cheese

1/4 cup Low-Fat Mozzarella

1/4 cup chopped Onion

1 clove Garlic

1 tsp Olive Oil

1 tbsp Fresh Basil, chopped

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 sharp knife. Lightly sprinkle with salt and set aside to draw out moisture.

  • 3

    In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until softened and fragrant.

  • 4

    Add the lean ground turkey to the skillet. Season with salt and pepper, and cook until it is browned and fully cooked.

  • 5

    Stir in the marinara sauce and chopped basil, allowing the mixture to simmer for a few minutes.

  • 6

    Pat the zucchini slices dry with a paper towel. In a small bowl, combine part-skim ricotta and low-fat mozzarella.

  • 7

    Layer a baking dish with a portion of the turkey marinara mixture, then a layer of zucchini slices, followed by dollops of the cheese mixture. Repeat the layers until all ingredients are used, finishing with a layer of turkey marinara on top.

  • 8

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

  • 9

    Allow to cool for a few minutes before serving.