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 classic lasagna with layers of seasoned lean turkey, fresh zucchini slices replacing pasta, and a rich, tangy tomato sauce accented by dollops of creamy low-fat ricotta and a sprinkle of Parmesan. This dish is designed to be satisfying yet aligned with your nutritional goals, making it perfect for a wholesome dinner option.

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NUTRITION

321kcal
Protein
39.9g
Fat
12.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1 tablespoon Parmesan Cheese

1 teaspoon Italian Seasoning

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to mimic lasagna noodles. Lightly salt the slices and let them sit for 10 minutes to remove excess moisture, then pat dry.

  • 3

    In a skillet over medium heat, sauté the lean ground turkey with Italian seasoning, salt, and pepper until fully cooked and starting to brown, about 5-7 minutes.

  • 4

    Reduce the heat and stir in the tomato sauce, allowing the flavors to meld for 2-3 minutes.

  • 5

    In a small baking dish, lay a layer of zucchini slices, then spread a portion of the turkey and tomato mixture over them. Dollop some low-fat ricotta cheese on top and sprinkle a bit of Parmesan.

  • 6

    Repeat the layering once more, finishing with a final sprinkle of Parmesan on the top layer.

  • 7

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

  • 8

    Remove from oven, let cool slightly, and serve warm.

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 classic lasagna with layers of seasoned lean turkey, fresh zucchini slices replacing pasta, and a rich, tangy tomato sauce accented by dollops of creamy low-fat ricotta and a sprinkle of Parmesan. This dish is designed to be satisfying yet aligned with your nutritional goals, making it perfect for a wholesome dinner option.

NUTRITION

321kcal
Protein
39.9g
Fat
12.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1 tablespoon Parmesan Cheese

1 teaspoon Italian Seasoning

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to mimic lasagna noodles. Lightly salt the slices and let them sit for 10 minutes to remove excess moisture, then pat dry.

  • 3

    In a skillet over medium heat, sauté the lean ground turkey with Italian seasoning, salt, and pepper until fully cooked and starting to brown, about 5-7 minutes.

  • 4

    Reduce the heat and stir in the tomato sauce, allowing the flavors to meld for 2-3 minutes.

  • 5

    In a small baking dish, lay a layer of zucchini slices, then spread a portion of the turkey and tomato mixture over them. Dollop some low-fat ricotta cheese on top and sprinkle a bit of Parmesan.

  • 6

    Repeat the layering once more, finishing with a final sprinkle of Parmesan on the top layer.

  • 7

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

  • 8

    Remove from oven, let cool slightly, and serve warm.