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

Enjoy a lighter twist on classic lasagna by replacing traditional noodles with tender zucchini slices. This dish combines lean ground turkey, a rich tomato basil sauce, and creamy part-skim ricotta to create a satisfying, flavorful meal with balanced macros.

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NUTRITION

373kcal
Protein
34.1g
Fat
13.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1/4 medium Yellow Onion

1 clove Garlic

1 tsp Dried Oregano

1 tbsp Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to mimic lasagna noodles. Lay them on paper towels and lightly salt them to draw out excess moisture, then pat dry.

  • 3

    In a skillet over medium heat, sauté the diced onion and minced garlic with a splash of olive oil until softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it into small pieces as it cooks. Season with dried oregano, salt, and pepper.

  • 5

    Stir in the tomato sauce and let it simmer for 3-4 minutes, allowing flavors to meld.

  • 6

    In a small baking dish, layer a portion of the turkey mixture on the bottom. Place a layer of zucchini slices over the turkey, then dollop small portions of ricotta on top. Repeat layers until all ingredients are used, finishing with a layer of turkey sauce on top.

  • 7

    Sprinkle fresh basil over the final layer.

  • 8

    Bake in the preheated oven for 20-25 minutes until heated through and the edges of the zucchini are slightly crisp.

  • 9

    Allow 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

Enjoy a lighter twist on classic lasagna by replacing traditional noodles with tender zucchini slices. This dish combines lean ground turkey, a rich tomato basil sauce, and creamy part-skim ricotta to create a satisfying, flavorful meal with balanced macros.

NUTRITION

373kcal
Protein
34.1g
Fat
13.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1/4 medium Yellow Onion

1 clove Garlic

1 tsp Dried Oregano

1 tbsp Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to mimic lasagna noodles. Lay them on paper towels and lightly salt them to draw out excess moisture, then pat dry.

  • 3

    In a skillet over medium heat, sauté the diced onion and minced garlic with a splash of olive oil until softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it into small pieces as it cooks. Season with dried oregano, salt, and pepper.

  • 5

    Stir in the tomato sauce and let it simmer for 3-4 minutes, allowing flavors to meld.

  • 6

    In a small baking dish, layer a portion of the turkey mixture on the bottom. Place a layer of zucchini slices over the turkey, then dollop small portions of ricotta on top. Repeat layers until all ingredients are used, finishing with a layer of turkey sauce on top.

  • 7

    Sprinkle fresh basil over the final layer.

  • 8

    Bake in the preheated oven for 20-25 minutes until heated through and the edges of the zucchini are slightly crisp.

  • 9

    Allow to cool for a few minutes before serving.