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

Savor a lighter twist on traditional lasagna with layers of lean ground turkey, thinly sliced zucchini, and a medley of tangy tomato sauce, creamy ricotta, and melty mozzarella. This dish delivers robust flavor with a nutrient-packed profile, perfect for a satisfying lunch or dinner while keeping it low-calorie and high in protein.

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NUTRITION

338kcal
Protein
38.4g
Fat
11.9g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Turkey

1 medium Zucchini

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

1/4 cup Shredded Part-Skim Mozzarella Cheese

1/4 cup Diced Onion (optional)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife to create the 'noodle' layers.

  • 3

    In a non-stick skillet over medium heat, sauté the diced onion until softened (if using), then add the lean ground turkey. Cook until the turkey is browned and fully cooked, breaking it up into small pieces.

  • 4

    Stir in the tomato sauce with the cooked turkey and let it simmer for 5 minutes to meld the flavors.

  • 5

    In a small baking dish, lay down a thin layer of the turkey-tomato sauce mixture. Arrange a layer of zucchini slices on top.

  • 6

    Spread a thin layer of ricotta cheese over the zucchini, then sprinkle a portion of the shredded mozzarella.

  • 7

    Repeat the layering process (sauce, zucchini, ricotta, mozzarella) until you’ve used all ingredients, finishing with a final mozzarella layer on top.

  • 8

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

  • 9

    Remove from oven, let it cool for a few minutes, 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

Savor a lighter twist on traditional lasagna with layers of lean ground turkey, thinly sliced zucchini, and a medley of tangy tomato sauce, creamy ricotta, and melty mozzarella. This dish delivers robust flavor with a nutrient-packed profile, perfect for a satisfying lunch or dinner while keeping it low-calorie and high in protein.

NUTRITION

338kcal
Protein
38.4g
Fat
11.9g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Turkey

1 medium Zucchini

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

1/4 cup Shredded Part-Skim Mozzarella Cheese

1/4 cup Diced Onion (optional)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife to create the 'noodle' layers.

  • 3

    In a non-stick skillet over medium heat, sauté the diced onion until softened (if using), then add the lean ground turkey. Cook until the turkey is browned and fully cooked, breaking it up into small pieces.

  • 4

    Stir in the tomato sauce with the cooked turkey and let it simmer for 5 minutes to meld the flavors.

  • 5

    In a small baking dish, lay down a thin layer of the turkey-tomato sauce mixture. Arrange a layer of zucchini slices on top.

  • 6

    Spread a thin layer of ricotta cheese over the zucchini, then sprinkle a portion of the shredded mozzarella.

  • 7

    Repeat the layering process (sauce, zucchini, ricotta, mozzarella) until you’ve used all ingredients, finishing with a final mozzarella layer on top.

  • 8

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

  • 9

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