Roasted Vegetable Zucchini Lasagna

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

Roasted Vegetable Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Lasagna

Enjoy a flavorful twist on traditional lasagna with layers of roasted zucchini, lean ground turkey, and vibrant vegetables. This light yet satisfying dish marries the natural sweetness of roasted red bell pepper with a savory tomato sauce and a touch of creamy low-fat cheeses, delivering a balanced meal perfect for any time of day.

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NUTRITION

390kcal
Protein
38.3g
Fat
13.6g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (196g)

3 ounces Lean Ground Turkey (85g)

1/2 cup Tomato Sauce (125g)

1/4 cup Low-Fat Cottage Cheese (62g)

1/4 cup Light Mozzarella Cheese (28g)

1 medium Red Bell Pepper (119g)

1 cup Spinach (30g)

1 teaspoon Olive Oil (5g)

2 cloves Garlic (6g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife to mimic lasagna noodles.

  • 3

    In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 4

    Add the lean ground turkey to the skillet and cook until browned. Stir in the tomato sauce and let it simmer for 5 minutes.

  • 5

    Meanwhile, chop the red bell pepper into thin strips and lightly toss with a pinch of salt and a drizzle of olive oil. Roast in the oven for about 10 minutes until tender.

  • 6

    Layer the dish in a baking pan by laying out zucchini slices, then a thin layer of turkey tomato sauce mixture, a dollop of low-fat cottage cheese, a sprinkle of light mozzarella cheese, some roasted red bell pepper strips, and fresh spinach. Repeat the layers until all ingredients are used, finishing with a cheese layer on top.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

  • 8

    Remove from oven, let cool for a few minutes, slice, and serve warm.

Roasted Vegetable Zucchini Lasagna

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

Roasted Vegetable Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Lasagna

Enjoy a flavorful twist on traditional lasagna with layers of roasted zucchini, lean ground turkey, and vibrant vegetables. This light yet satisfying dish marries the natural sweetness of roasted red bell pepper with a savory tomato sauce and a touch of creamy low-fat cheeses, delivering a balanced meal perfect for any time of day.

NUTRITION

390kcal
Protein
38.3g
Fat
13.6g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (196g)

3 ounces Lean Ground Turkey (85g)

1/2 cup Tomato Sauce (125g)

1/4 cup Low-Fat Cottage Cheese (62g)

1/4 cup Light Mozzarella Cheese (28g)

1 medium Red Bell Pepper (119g)

1 cup Spinach (30g)

1 teaspoon Olive Oil (5g)

2 cloves Garlic (6g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife to mimic lasagna noodles.

  • 3

    In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 4

    Add the lean ground turkey to the skillet and cook until browned. Stir in the tomato sauce and let it simmer for 5 minutes.

  • 5

    Meanwhile, chop the red bell pepper into thin strips and lightly toss with a pinch of salt and a drizzle of olive oil. Roast in the oven for about 10 minutes until tender.

  • 6

    Layer the dish in a baking pan by laying out zucchini slices, then a thin layer of turkey tomato sauce mixture, a dollop of low-fat cottage cheese, a sprinkle of light mozzarella cheese, some roasted red bell pepper strips, and fresh spinach. Repeat the layers until all ingredients are used, finishing with a cheese layer on top.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

  • 8

    Remove from oven, let cool for a few minutes, slice, and serve warm.