Lean Turkey Zucchini Lasagna with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey Zucchini Lasagna with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Lean Turkey Zucchini Lasagna with Fresh Herbs

Enjoy a creative twist on traditional lasagna, featuring layers of tender zucchini ribbons, lean ground turkey simmered in a vibrant tomato sauce, and a blend of creamy low-fat ricotta and part-skim mozzarella. Fresh basil and oregano add a burst of aromatic flavor, making this dish a delicious, lighter take on a classic favorite.

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NUTRITION

374kcal
Protein
39.1g
Fat
14.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

3 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

1/2 medium Onion

1 clove Garlic

2 tbsp Fresh Basil

1 tbsp Fresh 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 using a mandoline or a sharp knife. Lightly salt the strips and let them sit for 10 minutes to release excess moisture; then pat dry.

  • 3

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

  • 4

    Add the lean ground turkey to the skillet. Cook until browned, breaking it up as it cooks. Season with salt and pepper.

  • 5

    Stir in the tomato sauce and chopped fresh oregano, letting the mixture simmer for 5 minutes.

  • 6

    In a small bowl, combine the low-fat ricotta cheese and chopped fresh basil.

  • 7

    Layer the dish in an oven-proof skillet or baking dish: start with a layer of turkey tomato sauce, then layer zucchini slices, a dollop of the ricotta-basil mixture, and a sprinkle of mozzarella. Repeat the layering until all ingredients are used, finishing with a light topping of mozzarella.

  • 8

    Place the dish in the preheated oven and bake for 20-25 minutes until the zucchini is tender and the cheeses are melted and bubbly.

  • 9

    Remove from oven, garnish with extra fresh basil if desired, and serve warm.

Lean Turkey Zucchini Lasagna with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey Zucchini Lasagna with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Lean Turkey Zucchini Lasagna with Fresh Herbs

Enjoy a creative twist on traditional lasagna, featuring layers of tender zucchini ribbons, lean ground turkey simmered in a vibrant tomato sauce, and a blend of creamy low-fat ricotta and part-skim mozzarella. Fresh basil and oregano add a burst of aromatic flavor, making this dish a delicious, lighter take on a classic favorite.

NUTRITION

374kcal
Protein
39.1g
Fat
14.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

3 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

1/2 medium Onion

1 clove Garlic

2 tbsp Fresh Basil

1 tbsp Fresh Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife. Lightly salt the strips and let them sit for 10 minutes to release excess moisture; then pat dry.

  • 3

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

  • 4

    Add the lean ground turkey to the skillet. Cook until browned, breaking it up as it cooks. Season with salt and pepper.

  • 5

    Stir in the tomato sauce and chopped fresh oregano, letting the mixture simmer for 5 minutes.

  • 6

    In a small bowl, combine the low-fat ricotta cheese and chopped fresh basil.

  • 7

    Layer the dish in an oven-proof skillet or baking dish: start with a layer of turkey tomato sauce, then layer zucchini slices, a dollop of the ricotta-basil mixture, and a sprinkle of mozzarella. Repeat the layering until all ingredients are used, finishing with a light topping of mozzarella.

  • 8

    Place the dish in the preheated oven and bake for 20-25 minutes until the zucchini is tender and the cheeses are melted and bubbly.

  • 9

    Remove from oven, garnish with extra fresh basil if desired, and serve warm.