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 light yet hearty lasagna made with lean ground turkey and thinly sliced zucchini replacing traditional pasta layers. This flavorful dish is layered with a rich tomato sauce, dollops of creamy low-fat ricotta, and a hint of garlic and herbs, creating a colorful, nutritious meal that's perfect any time of day.

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NUTRITION

396kcal
Protein
42.4g
Fat
16g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce (Unsweetened)

1/4 cup Low-Fat Ricotta Cheese

1/4 medium Onion

1 clove Garlic

10g Grated Parmesan Cheese

1/2 tsp Dried Basil

1/2 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the zucchini lengthwise into thin strips to mimic lasagna noodles. Optionally, lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry with a paper towel.

  • 3

    In a skillet over medium heat, sauté the chopped onion and minced garlic until translucent.

  • 4

    Add the lean ground turkey to the skillet, season with salt, pepper, dried basil, and oregano, and cook until the turkey is browned and cooked through.

  • 5

    Stir in the tomato sauce and let it simmer for 5 minutes to combine the flavors.

  • 6

    In a small bowl, mix the low-fat ricotta cheese with a pinch of salt and pepper.

  • 7

    Layer the dish in a small baking pan: start with a thin layer of the turkey-tomato sauce, followed by a layer of zucchini slices, then a dollop of the ricotta mixture. Repeat the layers, finishing with a layer of turkey-tomato sauce on top.

  • 8

    Sprinkle grated Parmesan cheese evenly over the top.

  • 9

    Bake in the preheated oven for 20-25 minutes until the lasagna is heated through and the top is slightly golden.

  • 10

    Remove from the oven and let rest 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 light yet hearty lasagna made with lean ground turkey and thinly sliced zucchini replacing traditional pasta layers. This flavorful dish is layered with a rich tomato sauce, dollops of creamy low-fat ricotta, and a hint of garlic and herbs, creating a colorful, nutritious meal that's perfect any time of day.

NUTRITION

396kcal
Protein
42.4g
Fat
16g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce (Unsweetened)

1/4 cup Low-Fat Ricotta Cheese

1/4 medium Onion

1 clove Garlic

10g Grated Parmesan Cheese

1/2 tsp Dried Basil

1/2 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the zucchini lengthwise into thin strips to mimic lasagna noodles. Optionally, lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry with a paper towel.

  • 3

    In a skillet over medium heat, sauté the chopped onion and minced garlic until translucent.

  • 4

    Add the lean ground turkey to the skillet, season with salt, pepper, dried basil, and oregano, and cook until the turkey is browned and cooked through.

  • 5

    Stir in the tomato sauce and let it simmer for 5 minutes to combine the flavors.

  • 6

    In a small bowl, mix the low-fat ricotta cheese with a pinch of salt and pepper.

  • 7

    Layer the dish in a small baking pan: start with a thin layer of the turkey-tomato sauce, followed by a layer of zucchini slices, then a dollop of the ricotta mixture. Repeat the layers, finishing with a layer of turkey-tomato sauce on top.

  • 8

    Sprinkle grated Parmesan cheese evenly over the top.

  • 9

    Bake in the preheated oven for 20-25 minutes until the lasagna is heated through and the top is slightly golden.

  • 10

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