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 traditional lasagna with lean ground turkey layered with fresh zucchini ribbons, rich tomato sauce, and a blend of low-fat ricotta and mozzarella. This dish offers a satisfying balance of protein and flavor, perfect for a nourishing meal any time of day.

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NUTRITION

409kcal
Protein
49g
Fat
16.6g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Part-Skim Mozzarella Cheese

1 small Yellow Onion

2 Garlic Cloves

2 tsp Olive Oil

1 tsp Italian Seasoning

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Thinly slice the zucchini lengthwise to create lasagna-like sheets. Set aside.

  • 3

    In a skillet, heat olive oil over medium heat and sauté the finely chopped onion until translucent.

  • 4

    Add minced garlic and cook for another minute until fragrant.

  • 5

    Add the lean ground turkey to the skillet and cook until browned, breaking it into small pieces. Stir in the Italian seasoning.

  • 6

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

  • 7

    In a small baking dish, start layering by spreading a thin layer of the turkey-tomato sauce mixture, then add a layer of zucchini slices, followed by dollops of low-fat ricotta and sprinkling of part-skim mozzarella.

  • 8

    Repeat the layers until all ingredients are used, finishing with a cheese layer on top.

  • 9

    Bake in the preheated oven for 20-25 minutes, or until the cheeses are bubbly and slightly golden.

  • 10

    Remove from the oven, let stand for a few minutes, then 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

Enjoy a lighter twist on traditional lasagna with lean ground turkey layered with fresh zucchini ribbons, rich tomato sauce, and a blend of low-fat ricotta and mozzarella. This dish offers a satisfying balance of protein and flavor, perfect for a nourishing meal any time of day.

NUTRITION

409kcal
Protein
49g
Fat
16.6g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Part-Skim Mozzarella Cheese

1 small Yellow Onion

2 Garlic Cloves

2 tsp Olive Oil

1 tsp Italian Seasoning

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Thinly slice the zucchini lengthwise to create lasagna-like sheets. Set aside.

  • 3

    In a skillet, heat olive oil over medium heat and sauté the finely chopped onion until translucent.

  • 4

    Add minced garlic and cook for another minute until fragrant.

  • 5

    Add the lean ground turkey to the skillet and cook until browned, breaking it into small pieces. Stir in the Italian seasoning.

  • 6

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

  • 7

    In a small baking dish, start layering by spreading a thin layer of the turkey-tomato sauce mixture, then add a layer of zucchini slices, followed by dollops of low-fat ricotta and sprinkling of part-skim mozzarella.

  • 8

    Repeat the layers until all ingredients are used, finishing with a cheese layer on top.

  • 9

    Bake in the preheated oven for 20-25 minutes, or until the cheeses are bubbly and slightly golden.

  • 10

    Remove from the oven, let stand for a few minutes, then serve warm.