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 lighter twist on traditional lasagna with this roasted vegetable zucchini lasagna. Layers of thinly sliced zucchini, tender roasted bell peppers and mushrooms, lean ground turkey, and low-fat ricotta smothered in a tangy marinara sauce create a delightful, savory dish that's both nutritious and satisfying. Perfect for a wholesome dinner that will keep you fueled and fit!

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NUTRITION

418kcal
Protein
41.3g
Fat
16.1g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1 cup sliced Mushrooms (~70g)

3 oz Lean Ground Turkey (~85g)

1/2 cup Low-Fat Ricotta Cheese (~124g)

1/2 cup Marinara Sauce (~125g)

1 teaspoon Olive Oil

Seasonings (Basil, Oregano, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini lengthwise into thin ribbons to create 'noodles'. Set aside.

  • 3

    Chop the red bell pepper into thin strips and slice mushrooms. Toss these vegetables in a small bowl with olive oil, salt, pepper, and a pinch of dried oregano.

  • 4

    Spread the seasoned vegetables on a baking sheet and roast in the oven for 15 minutes until they begin to soften.

  • 5

    Meanwhile, heat a nonstick skillet over medium heat and add the lean ground turkey. Season lightly with salt, pepper, and basil. Cook until browned and fully cooked, breaking up any clumps as it cooks.

  • 6

    In a baking dish, layer the roasted vegetables and zucchini ribbons. Spread a thin layer of marinara sauce over the vegetables.

  • 7

    Add a layer of cooked ground turkey, then dollop and gently spread half of the low-fat ricotta cheese on top.

  • 8

    Repeat with another layer of zucchini noodles, remaining vegetables, rest of the marinara, remaining turkey, and finish with the remaining ricotta.

  • 9

    Optionally, sprinkle a bit more dried basil or oregano on top. Return the dish to the oven for 10 minutes to meld the flavors.

  • 10

    Remove from the oven, let cool slightly, 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 lighter twist on traditional lasagna with this roasted vegetable zucchini lasagna. Layers of thinly sliced zucchini, tender roasted bell peppers and mushrooms, lean ground turkey, and low-fat ricotta smothered in a tangy marinara sauce create a delightful, savory dish that's both nutritious and satisfying. Perfect for a wholesome dinner that will keep you fueled and fit!

NUTRITION

418kcal
Protein
41.3g
Fat
16.1g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1 cup sliced Mushrooms (~70g)

3 oz Lean Ground Turkey (~85g)

1/2 cup Low-Fat Ricotta Cheese (~124g)

1/2 cup Marinara Sauce (~125g)

1 teaspoon Olive Oil

Seasonings (Basil, Oregano, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini lengthwise into thin ribbons to create 'noodles'. Set aside.

  • 3

    Chop the red bell pepper into thin strips and slice mushrooms. Toss these vegetables in a small bowl with olive oil, salt, pepper, and a pinch of dried oregano.

  • 4

    Spread the seasoned vegetables on a baking sheet and roast in the oven for 15 minutes until they begin to soften.

  • 5

    Meanwhile, heat a nonstick skillet over medium heat and add the lean ground turkey. Season lightly with salt, pepper, and basil. Cook until browned and fully cooked, breaking up any clumps as it cooks.

  • 6

    In a baking dish, layer the roasted vegetables and zucchini ribbons. Spread a thin layer of marinara sauce over the vegetables.

  • 7

    Add a layer of cooked ground turkey, then dollop and gently spread half of the low-fat ricotta cheese on top.

  • 8

    Repeat with another layer of zucchini noodles, remaining vegetables, rest of the marinara, remaining turkey, and finish with the remaining ricotta.

  • 9

    Optionally, sprinkle a bit more dried basil or oregano on top. Return the dish to the oven for 10 minutes to meld the flavors.

  • 10

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