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 vibrant twist on classic lasagna using layers of thinly sliced zucchini, a medley of roasted vegetables, lean ground turkey, and a rich tomato sauce, all crowned with melty part-skim mozzarella and dollops of creamy low-fat ricotta. This dish offers a satisfying balance of lean protein, wholesome vegetables, and a burst of savory flavors that make it perfect for a nourishing dinner.

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NUTRITION

500kcal
Protein
49g
Fat
17.7g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 cup sliced Mushrooms (70g)

1/2 medium Eggplant (120g)

3 ounces Lean Ground Turkey (85g each oz approx)

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

1/4 cup shredded Part-Skim Mozzarella Cheese (28g)

1/2 cup Tomato Sauce (123g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

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

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Set aside.

  • 3

    Chop the red bell pepper, mushrooms, and eggplant into bite-sized pieces. Toss them with olive oil, salt, and your favorite Italian herbs.

  • 4

    Spread the chopped vegetables on a baking tray and roast in the preheated oven for about 20 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, cook the lean ground turkey in a non-stick skillet over medium heat until browned and fully cooked. Season with salt, pepper, and a pinch of Italian seasoning.

  • 6

    In a small saucepan, warm up the tomato sauce with a dash of herbs, then combine it with the cooked ground turkey.

  • 7

    In a baking dish, start assembling the lasagna by layering zucchini slices, a portion of the turkey-tomato sauce, a dollop of low-fat ricotta, a scattering of roasted vegetables, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with a cheese layer on top.

  • 8

    Bake in the oven at 400°F for about 15 minutes or until the cheese is melted and bubbly.

  • 9

    Allow the lasagna to cool slightly before serving to help it set.

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 vibrant twist on classic lasagna using layers of thinly sliced zucchini, a medley of roasted vegetables, lean ground turkey, and a rich tomato sauce, all crowned with melty part-skim mozzarella and dollops of creamy low-fat ricotta. This dish offers a satisfying balance of lean protein, wholesome vegetables, and a burst of savory flavors that make it perfect for a nourishing dinner.

NUTRITION

500kcal
Protein
49g
Fat
17.7g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 cup sliced Mushrooms (70g)

1/2 medium Eggplant (120g)

3 ounces Lean Ground Turkey (85g each oz approx)

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

1/4 cup shredded Part-Skim Mozzarella Cheese (28g)

1/2 cup Tomato Sauce (123g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Set aside.

  • 3

    Chop the red bell pepper, mushrooms, and eggplant into bite-sized pieces. Toss them with olive oil, salt, and your favorite Italian herbs.

  • 4

    Spread the chopped vegetables on a baking tray and roast in the preheated oven for about 20 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, cook the lean ground turkey in a non-stick skillet over medium heat until browned and fully cooked. Season with salt, pepper, and a pinch of Italian seasoning.

  • 6

    In a small saucepan, warm up the tomato sauce with a dash of herbs, then combine it with the cooked ground turkey.

  • 7

    In a baking dish, start assembling the lasagna by layering zucchini slices, a portion of the turkey-tomato sauce, a dollop of low-fat ricotta, a scattering of roasted vegetables, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with a cheese layer on top.

  • 8

    Bake in the oven at 400°F for about 15 minutes or until the cheese is melted and bubbly.

  • 9

    Allow the lasagna to cool slightly before serving to help it set.