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 lighter twist on a classic Italian favorite with layers of lean ground turkey, thinly sliced zucchini, robust tomato sauce, and a sprinkle of low-fat mozzarella. This dish offers a satisfying blend of textures and flavors while keeping your macro goals in check.

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NUTRITION

408kcal
Protein
44g
Fat
19.6g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Part-Skim Mozzarella Cheese

1/4 cup chopped Onion

1 clove Garlic

1 teaspoon Italian Seasoning

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a mandoline or sharp knife, slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Lightly salt the strips and let them sit for 10 minutes, then pat dry with a paper towel.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

  • 4

    Add the lean ground turkey to the skillet, breaking it apart with a spatula. Cook until the turkey is fully browned, then stir in Italian seasoning.

  • 5

    Pour in the tomato sauce and let the mixture simmer for about 5 minutes to meld the flavors.

  • 6

    In a baking dish, layer half of the zucchini strips on the bottom. Spread a layer of the turkey and tomato sauce mixture over the zucchini, and then sprinkle a layer of shredded mozzarella cheese.

  • 7

    Repeat the layers with the remaining zucchini, turkey mixture, and finish with a light sprinkle of mozzarella on top.

  • 8

    Bake in the preheated oven for 20 minutes or until the cheese has melted and the dish is heated through.

  • 9

    Allow the lasagna to cool 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

Savor a lighter twist on a classic Italian favorite with layers of lean ground turkey, thinly sliced zucchini, robust tomato sauce, and a sprinkle of low-fat mozzarella. This dish offers a satisfying blend of textures and flavors while keeping your macro goals in check.

NUTRITION

408kcal
Protein
44g
Fat
19.6g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Part-Skim Mozzarella Cheese

1/4 cup chopped Onion

1 clove Garlic

1 teaspoon Italian Seasoning

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a mandoline or sharp knife, slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Lightly salt the strips and let them sit for 10 minutes, then pat dry with a paper towel.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

  • 4

    Add the lean ground turkey to the skillet, breaking it apart with a spatula. Cook until the turkey is fully browned, then stir in Italian seasoning.

  • 5

    Pour in the tomato sauce and let the mixture simmer for about 5 minutes to meld the flavors.

  • 6

    In a baking dish, layer half of the zucchini strips on the bottom. Spread a layer of the turkey and tomato sauce mixture over the zucchini, and then sprinkle a layer of shredded mozzarella cheese.

  • 7

    Repeat the layers with the remaining zucchini, turkey mixture, and finish with a light sprinkle of mozzarella on top.

  • 8

    Bake in the preheated oven for 20 minutes or until the cheese has melted and the dish is heated through.

  • 9

    Allow the lasagna to cool for a few minutes before serving.