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 twist on classic lasagna using lean turkey, fresh zucchini strips in place of pasta, and a blend of tomato sauce and low-fat cheeses. This satisfying dish delivers a harmonious mix of savory turkey, tender zucchini, and melted cheese, perfect for a healthy lunch or dinner.

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NUTRITION

401kcal
Protein
45g
Fat
17.2g
Carbs
23.1g

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 oz Part-Skim Mozzarella Cheese

1 tsp Olive Oil

1 small Onion

2 cloves Garlic

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as your lasagna noodles.

  • 3

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

  • 4

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

  • 5

    Stir in the tomato sauce and let simmer for 5 minutes.

  • 6

    Layer a baking dish with a thin layer of the turkey and tomato sauce mixture, followed by a layer of zucchini slices. Dollop and spread low-fat ricotta cheese over the zucchini, then sprinkle part-skim mozzarella cheese on top.

  • 7

    Repeat layers as desired, finishing with a layer of turkey sauce and a final sprinkle of mozzarella.

  • 8

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

  • 9

    Let cool 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 twist on classic lasagna using lean turkey, fresh zucchini strips in place of pasta, and a blend of tomato sauce and low-fat cheeses. This satisfying dish delivers a harmonious mix of savory turkey, tender zucchini, and melted cheese, perfect for a healthy lunch or dinner.

NUTRITION

401kcal
Protein
45g
Fat
17.2g
Carbs
23.1g

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 oz Part-Skim Mozzarella Cheese

1 tsp Olive Oil

1 small Onion

2 cloves Garlic

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as your lasagna noodles.

  • 3

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

  • 4

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

  • 5

    Stir in the tomato sauce and let simmer for 5 minutes.

  • 6

    Layer a baking dish with a thin layer of the turkey and tomato sauce mixture, followed by a layer of zucchini slices. Dollop and spread low-fat ricotta cheese over the zucchini, then sprinkle part-skim mozzarella cheese on top.

  • 7

    Repeat layers as desired, finishing with a layer of turkey sauce and a final sprinkle of mozzarella.

  • 8

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

  • 9

    Let cool for a few minutes before serving.