Lean Turkey Zucchini Noodle Lasagna

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

Lean Turkey Zucchini Noodle Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Turkey Zucchini Noodle Lasagna

Enjoy a delicious twist on traditional lasagna with lean ground turkey, fresh zucchini noodles, and a blend of part-skim cheeses. This dish layers seasoned turkey and tomato sauce between spiralized zucchini, topped with creamy ricotta and melted mozzarella for a satisfying, nutrient-dense meal that hits your protein and calorie targets perfectly.

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NUTRITION

389kcal
Protein
40.5g
Fat
16.1g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

2 medium Zucchinis (spiralized)

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese

1 tsp Garlic Powder

1 tsp Dried Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a non-stick skillet, cook the lean ground turkey over medium heat until browned. Season with garlic powder, Italian herbs, salt, and pepper.

  • 3

    Once the turkey is fully cooked, stir in the tomato sauce and let it simmer for 3-4 minutes for flavors to meld.

  • 4

    Using a spiralizer, create noodles from the zucchinis. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips resembling noodles.

  • 5

    In a lightly greased small baking dish, start by layering a portion of zucchini noodles. Spoon a layer of the turkey tomato sauce over the noodles.

  • 6

    Dot the layer with small spoonfuls of part-skim ricotta cheese and sprinkle with low-fat mozzarella cheese.

  • 7

    Repeat the layering process until all ingredients are used, finishing with a cheese layer on top.

  • 8

    Bake in the preheated oven for about 20 minutes, or until the cheeses are bubbly and slightly golden.

  • 9

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

Lean Turkey Zucchini Noodle Lasagna

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

Lean Turkey Zucchini Noodle Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Turkey Zucchini Noodle Lasagna

Enjoy a delicious twist on traditional lasagna with lean ground turkey, fresh zucchini noodles, and a blend of part-skim cheeses. This dish layers seasoned turkey and tomato sauce between spiralized zucchini, topped with creamy ricotta and melted mozzarella for a satisfying, nutrient-dense meal that hits your protein and calorie targets perfectly.

NUTRITION

389kcal
Protein
40.5g
Fat
16.1g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

2 medium Zucchinis (spiralized)

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese

1 tsp Garlic Powder

1 tsp Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a non-stick skillet, cook the lean ground turkey over medium heat until browned. Season with garlic powder, Italian herbs, salt, and pepper.

  • 3

    Once the turkey is fully cooked, stir in the tomato sauce and let it simmer for 3-4 minutes for flavors to meld.

  • 4

    Using a spiralizer, create noodles from the zucchinis. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips resembling noodles.

  • 5

    In a lightly greased small baking dish, start by layering a portion of zucchini noodles. Spoon a layer of the turkey tomato sauce over the noodles.

  • 6

    Dot the layer with small spoonfuls of part-skim ricotta cheese and sprinkle with low-fat mozzarella cheese.

  • 7

    Repeat the layering process until all ingredients are used, finishing with a cheese layer on top.

  • 8

    Bake in the preheated oven for about 20 minutes, or until the cheeses are bubbly and slightly golden.

  • 9

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