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 a light yet comforting take on traditional lasagna. This innovative dish layers lean turkey, fresh zucchini slices, and a vibrant tomato sauce with dollops of creamy low‐fat ricotta. Baked to tender perfection with a sprinkle of herbs, it offers a delightful combination of textures and flavors that are both hearty and health-conscious.

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NUTRITION

350kcal
Protein
33.6g
Fat
15.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 large Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Tomato Sauce

1/2 medium Onion

1 clove Garlic

1 tsp Olive Oil

1 tsp Italian Seasoning

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Lightly salt the slices and let them sit for 10 minutes, then pat dry.

  • 3

    In a skillet, warm the olive oil over medium heat. Sauté the chopped onion until soft, then add minced garlic and cook until fragrant.

  • 4

    Add the lean ground turkey to the skillet, breaking it apart, and cook until it is browned and cooked through. Stir in the Italian seasoning.

  • 5

    Mix in the tomato sauce, allowing the flavors to meld together for about 3-4 minutes.

  • 6

    In a small baking dish, spread a thin layer of the turkey mixture. Layer rosemary zucchini slices over the turkey, and then spread dollops of low-fat ricotta over the zucchini. Repeat layers as desired, finishing with a layer of turkey sauce on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the dish is heated through and the zucchini is tender.

  • 8

    Remove from oven and allow 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 a light yet comforting take on traditional lasagna. This innovative dish layers lean turkey, fresh zucchini slices, and a vibrant tomato sauce with dollops of creamy low‐fat ricotta. Baked to tender perfection with a sprinkle of herbs, it offers a delightful combination of textures and flavors that are both hearty and health-conscious.

NUTRITION

350kcal
Protein
33.6g
Fat
15.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 large Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Tomato Sauce

1/2 medium Onion

1 clove Garlic

1 tsp Olive Oil

1 tsp Italian Seasoning

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Lightly salt the slices and let them sit for 10 minutes, then pat dry.

  • 3

    In a skillet, warm the olive oil over medium heat. Sauté the chopped onion until soft, then add minced garlic and cook until fragrant.

  • 4

    Add the lean ground turkey to the skillet, breaking it apart, and cook until it is browned and cooked through. Stir in the Italian seasoning.

  • 5

    Mix in the tomato sauce, allowing the flavors to meld together for about 3-4 minutes.

  • 6

    In a small baking dish, spread a thin layer of the turkey mixture. Layer rosemary zucchini slices over the turkey, and then spread dollops of low-fat ricotta over the zucchini. Repeat layers as desired, finishing with a layer of turkey sauce on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the dish is heated through and the zucchini is tender.

  • 8

    Remove from oven and allow to cool slightly before serving.