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 twist on traditional lasagna, this dish layers savory lean ground turkey with tender zucchini slices in place of pasta, enriched with tomato sauce and a blend of low-fat cheeses. Perfect for a balanced meal that is both satisfying and nutritious, this dish captures the hearty comfort of lasagna with a fresh, clean twist.

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NUTRITION

442kcal
Protein
39.9g
Fat
21.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 cup sliced Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup shredded Low-Fat Mozzarella Cheese

1/2 medium Onion

2 cloves Garlic

1 tsp Italian Seasoning

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Thinly slice the zucchini lengthwise to create lasagna 'noodles'.

  • 3

    In a skillet, heat olive oil over medium heat and sauté chopped onions and minced garlic until fragrant and translucent.

  • 4

    Add the lean ground turkey and Italian seasoning to the skillet, cooking until browned and cooked through.

  • 5

    Stir in tomato sauce and allow it to simmer for 3-4 minutes.

  • 6

    Layer the dish in a baking pan: start with a thin layer of the turkey sauce, then a layer of zucchini slices, followed by dollops of ricotta cheese, and a light sprinkle of shredded mozzarella.

  • 7

    Repeat layers if desired, ensuring the top layer is cheese.

  • 8

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

  • 9

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

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 twist on traditional lasagna, this dish layers savory lean ground turkey with tender zucchini slices in place of pasta, enriched with tomato sauce and a blend of low-fat cheeses. Perfect for a balanced meal that is both satisfying and nutritious, this dish captures the hearty comfort of lasagna with a fresh, clean twist.

NUTRITION

442kcal
Protein
39.9g
Fat
21.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 cup sliced Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup shredded Low-Fat Mozzarella Cheese

1/2 medium Onion

2 cloves Garlic

1 tsp Italian Seasoning

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Thinly slice the zucchini lengthwise to create lasagna 'noodles'.

  • 3

    In a skillet, heat olive oil over medium heat and sauté chopped onions and minced garlic until fragrant and translucent.

  • 4

    Add the lean ground turkey and Italian seasoning to the skillet, cooking until browned and cooked through.

  • 5

    Stir in tomato sauce and allow it to simmer for 3-4 minutes.

  • 6

    Layer the dish in a baking pan: start with a thin layer of the turkey sauce, then a layer of zucchini slices, followed by dollops of ricotta cheese, and a light sprinkle of shredded mozzarella.

  • 7

    Repeat layers if desired, ensuring the top layer is cheese.

  • 8

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

  • 9

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