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 light and satisfying lasagna that uses thinly sliced zucchini in place of pasta, layered with lean ground turkey, rich tomato sauce, and a blend of low-fat cheeses. This wholesome dish offers a balanced mix of flavors and textures perfect for a nutritious dinner.

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NUTRITION

392kcal
Protein
39.3g
Fat
16.5g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/8 cup Part-Skim Mozzarella Cheese

1 clove Garlic

1 tsp Dried Oregano

1 tsp Dried Basil

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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. Lay the strips on a paper towel and lightly salt them to help remove excess moisture, then set aside for 10 minutes.

  • 3

    In a medium skillet over medium heat, sauté the minced garlic in a small splash of water or olive oil substitute until fragrant. Add the lean ground turkey, breaking it up with a spatula. Cook until the turkey is browned and cooked through. Season with dried oregano and basil, and mix well.

  • 4

    Stir in the tomato sauce to the turkey mixture and allow it to simmer for 3-5 minutes to combine flavors.

  • 5

    Prepare a small baking dish by layering a portion of the turkey sauce at the bottom. Next, add a layer of zucchini slices, followed by dollops of low-fat ricotta cheese and a light sprinkle of part-skim mozzarella cheese.

  • 6

    Repeat the layering process until all ingredients are used, finishing with a layer of turkey sauce topped with the remaining mozzarella.

  • 7

    Bake in the preheated oven for 20-25 minutes until the top is bubbly and the edges of the zucchini begin to soften.

  • 8

    Remove from the oven and let stand 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 light and satisfying lasagna that uses thinly sliced zucchini in place of pasta, layered with lean ground turkey, rich tomato sauce, and a blend of low-fat cheeses. This wholesome dish offers a balanced mix of flavors and textures perfect for a nutritious dinner.

NUTRITION

392kcal
Protein
39.3g
Fat
16.5g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/8 cup Part-Skim Mozzarella Cheese

1 clove Garlic

1 tsp Dried Oregano

1 tsp Dried Basil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Lay the strips on a paper towel and lightly salt them to help remove excess moisture, then set aside for 10 minutes.

  • 3

    In a medium skillet over medium heat, sauté the minced garlic in a small splash of water or olive oil substitute until fragrant. Add the lean ground turkey, breaking it up with a spatula. Cook until the turkey is browned and cooked through. Season with dried oregano and basil, and mix well.

  • 4

    Stir in the tomato sauce to the turkey mixture and allow it to simmer for 3-5 minutes to combine flavors.

  • 5

    Prepare a small baking dish by layering a portion of the turkey sauce at the bottom. Next, add a layer of zucchini slices, followed by dollops of low-fat ricotta cheese and a light sprinkle of part-skim mozzarella cheese.

  • 6

    Repeat the layering process until all ingredients are used, finishing with a layer of turkey sauce topped with the remaining mozzarella.

  • 7

    Bake in the preheated oven for 20-25 minutes until the top is bubbly and the edges of the zucchini begin to soften.

  • 8

    Remove from the oven and let stand for a few minutes before serving.