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 this inventive twist on traditional lasagna featuring lean ground turkey layered between tender zucchini slices. Infused with a vibrant tomato sauce and accented by creamy low-fat cottage cheese and a touch of melted mozzarella, this dish delivers hearty flavor while keeping calories and protein perfectly balanced for a clean, nutritious meal.

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NUTRITION

373kcal
Protein
47g
Fat
10.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce (No Salt Added)

1/2 cup Low-Fat Cottage Cheese

1/4 cup Part-Skim Mozzarella Cheese, Shredded

1/4 cup Diced Onion

1 clove Garlic, Minced

1 tsp Italian Seasoning

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a large skillet, heat a light spray of cooking oil over medium heat. Sauté the diced onion and minced garlic until softened.

  • 3

    Add the lean ground turkey to the skillet. Cook until the turkey is browned, breaking it apart with a spatula. Season with Italian seasoning, salt, and pepper.

  • 4

    Stir in the tomato sauce and let the mixture simmer on low heat for about 5 minutes to meld the flavors.

  • 5

    Slice the zucchini lengthwise into thin strips. Using a mandoline or knife, ensure the slices are even.

  • 6

    In a small baking dish, layer a few zucchini slices at the bottom. Spread a portion of the turkey and tomato mixture over the zucchini. Add dollops of low-fat cottage cheese and sprinkle some shredded mozzarella over the top.

  • 7

    Repeat the layers until all ingredients are used, ending with a cheese layer on top.

  • 8

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

  • 9

    Allow the lasagna to cool slightly 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

Savor this inventive twist on traditional lasagna featuring lean ground turkey layered between tender zucchini slices. Infused with a vibrant tomato sauce and accented by creamy low-fat cottage cheese and a touch of melted mozzarella, this dish delivers hearty flavor while keeping calories and protein perfectly balanced for a clean, nutritious meal.

NUTRITION

373kcal
Protein
47g
Fat
10.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce (No Salt Added)

1/2 cup Low-Fat Cottage Cheese

1/4 cup Part-Skim Mozzarella Cheese, Shredded

1/4 cup Diced Onion

1 clove Garlic, Minced

1 tsp Italian Seasoning

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a large skillet, heat a light spray of cooking oil over medium heat. Sauté the diced onion and minced garlic until softened.

  • 3

    Add the lean ground turkey to the skillet. Cook until the turkey is browned, breaking it apart with a spatula. Season with Italian seasoning, salt, and pepper.

  • 4

    Stir in the tomato sauce and let the mixture simmer on low heat for about 5 minutes to meld the flavors.

  • 5

    Slice the zucchini lengthwise into thin strips. Using a mandoline or knife, ensure the slices are even.

  • 6

    In a small baking dish, layer a few zucchini slices at the bottom. Spread a portion of the turkey and tomato mixture over the zucchini. Add dollops of low-fat cottage cheese and sprinkle some shredded mozzarella over the top.

  • 7

    Repeat the layers until all ingredients are used, ending with a cheese layer on top.

  • 8

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

  • 9

    Allow the lasagna to cool slightly before serving.