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 creative twist on classic lasagna by substituting traditional pasta layers with tender zucchini ribbons and lean ground turkey. This vibrant dish is layered with a savory tomato sauce, light ricotta, and a sprinkle of Parmesan to create a balanced, protein-packed meal that’s both satisfying and nourishing.

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NUTRITION

414kcal
Protein
35.4g
Fat
17.6g
Carbs
24g

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 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to resemble lasagna noodles.

  • 3

    Heat 1 tsp of olive oil in a skillet over medium heat. Add the lean ground turkey and sauté until it’s browned and cooked through.

  • 4

    Stir in the tomato sauce with the turkey and let it simmer for a few minutes to blend the flavors.

  • 5

    In a small baking dish, create a layer by arranging a portion of zucchini slices on the bottom. Spread a thin layer of the turkey-tomato sauce over the zucchini.

  • 6

    Dollop spoonfuls of low-fat ricotta evenly over the sauce, and sprinkle a bit of grated Parmesan on top.

  • 7

    Repeat the layering process until all ingredients are used, ending with a final sprinkle of Parmesan cheese on top.

  • 8

    Bake in the preheated oven for about 20 minutes or until the lasagna is bubbly and the zucchini is tender.

  • 9

    Allow the dish to cool for 5 minutes before serving to let the layers set.

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 creative twist on classic lasagna by substituting traditional pasta layers with tender zucchini ribbons and lean ground turkey. This vibrant dish is layered with a savory tomato sauce, light ricotta, and a sprinkle of Parmesan to create a balanced, protein-packed meal that’s both satisfying and nourishing.

NUTRITION

414kcal
Protein
35.4g
Fat
17.6g
Carbs
24g

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 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to resemble lasagna noodles.

  • 3

    Heat 1 tsp of olive oil in a skillet over medium heat. Add the lean ground turkey and sauté until it’s browned and cooked through.

  • 4

    Stir in the tomato sauce with the turkey and let it simmer for a few minutes to blend the flavors.

  • 5

    In a small baking dish, create a layer by arranging a portion of zucchini slices on the bottom. Spread a thin layer of the turkey-tomato sauce over the zucchini.

  • 6

    Dollop spoonfuls of low-fat ricotta evenly over the sauce, and sprinkle a bit of grated Parmesan on top.

  • 7

    Repeat the layering process until all ingredients are used, ending with a final sprinkle of Parmesan cheese on top.

  • 8

    Bake in the preheated oven for about 20 minutes or until the lasagna is bubbly and the zucchini is tender.

  • 9

    Allow the dish to cool for 5 minutes before serving to let the layers set.