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

A lighter take on the classic lasagna using lean ground turkey and zucchini slices instead of pasta, layered with a rich tomato sauce, aromatic garlic and herbs, and a modest amount of low-fat cheeses. This dish delivers savory comfort with a balanced, clean nutritional profile perfectly suited for a hearty yet healthy meal.

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NUTRITION

358kcal
Protein
42g
Fat
11.8g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 medium Onion

2 clove Garlic

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Part-Skim Mozzarella Cheese

1 tsp Dried Basil

1 tsp Dried Oregano

Salt and Black 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 knife to serve as lasagna noodles.

  • 3

    Finely dice the onion and mince the garlic.

  • 4

    In a skillet over medium heat, sauté the diced onion and garlic until translucent.

  • 5

    Add the lean ground turkey to the skillet and cook until browned, breaking it up as it cooks. Season with salt, black pepper, dried basil, and oregano.

  • 6

    Stir in the tomato sauce and let the mixture simmer for 5 minutes to blend the flavors.

  • 7

    In a small baking dish, spread a thin layer of the turkey and tomato sauce mixture. Layer zucchini slices over the sauce, then dollop portions of low-fat ricotta cheese and sprinkle some shredded mozzarella.

  • 8

    Repeat the layering process until all components are used, finishing with a light sprinkle of mozzarella on top.

  • 9

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

  • 10

    Remove from oven and let rest for a few minutes 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

A lighter take on the classic lasagna using lean ground turkey and zucchini slices instead of pasta, layered with a rich tomato sauce, aromatic garlic and herbs, and a modest amount of low-fat cheeses. This dish delivers savory comfort with a balanced, clean nutritional profile perfectly suited for a hearty yet healthy meal.

NUTRITION

358kcal
Protein
42g
Fat
11.8g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 medium Onion

2 clove Garlic

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Part-Skim Mozzarella Cheese

1 tsp Dried Basil

1 tsp Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Finely dice the onion and mince the garlic.

  • 4

    In a skillet over medium heat, sauté the diced onion and garlic until translucent.

  • 5

    Add the lean ground turkey to the skillet and cook until browned, breaking it up as it cooks. Season with salt, black pepper, dried basil, and oregano.

  • 6

    Stir in the tomato sauce and let the mixture simmer for 5 minutes to blend the flavors.

  • 7

    In a small baking dish, spread a thin layer of the turkey and tomato sauce mixture. Layer zucchini slices over the sauce, then dollop portions of low-fat ricotta cheese and sprinkle some shredded mozzarella.

  • 8

    Repeat the layering process until all components are used, finishing with a light sprinkle of mozzarella on top.

  • 9

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

  • 10

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