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

A lighter twist on hearty lasagna, swapping pasta for crisp zucchini slices and lean ground turkey, layered with a rich tomato sauce and a blend of part-skim mozzarella and ricotta cheeses. This dish offers a satisfying combination of textures and flavors while keeping calories and protein in balance, making it an ideal choice for a nourishing meal any time of day.

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NUTRITION

347kcal
Protein
41.4g
Fat
15.9g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup No Sugar Added Tomato Sauce

1/4 cup Part-Skim Mozzarella

1/4 cup Part-Skim Ricotta

1 tsp Extra Virgin Olive Oil

1 tsp Dried Italian Herbs

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife. Lay the slices on a paper towel to remove excess moisture.

  • 3

    Heat a non-stick skillet over medium heat. Add the extra virgin olive oil and then the lean ground turkey. Cook until browned, breaking it apart with a spatula. Season with salt, pepper, and dried Italian herbs.

  • 4

    Reduce heat to low and stir in the tomato sauce to the turkey. Let it simmer for 3-4 minutes.

  • 5

    In a small bowl, mix the part-skim ricotta cheese with a pinch of salt and pepper.

  • 6

    Assemble the lasagna in a small baking dish: start with a layer of turkey and tomato sauce, then layer with zucchini slices, dollop of ricotta, and sprinkle of shredded mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly and the zucchini is tender.

  • 8

    Let the lasagna rest for 5 minutes before serving to allow the layers to 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

A lighter twist on hearty lasagna, swapping pasta for crisp zucchini slices and lean ground turkey, layered with a rich tomato sauce and a blend of part-skim mozzarella and ricotta cheeses. This dish offers a satisfying combination of textures and flavors while keeping calories and protein in balance, making it an ideal choice for a nourishing meal any time of day.

NUTRITION

347kcal
Protein
41.4g
Fat
15.9g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup No Sugar Added Tomato Sauce

1/4 cup Part-Skim Mozzarella

1/4 cup Part-Skim Ricotta

1 tsp Extra Virgin Olive Oil

1 tsp Dried Italian Herbs

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife. Lay the slices on a paper towel to remove excess moisture.

  • 3

    Heat a non-stick skillet over medium heat. Add the extra virgin olive oil and then the lean ground turkey. Cook until browned, breaking it apart with a spatula. Season with salt, pepper, and dried Italian herbs.

  • 4

    Reduce heat to low and stir in the tomato sauce to the turkey. Let it simmer for 3-4 minutes.

  • 5

    In a small bowl, mix the part-skim ricotta cheese with a pinch of salt and pepper.

  • 6

    Assemble the lasagna in a small baking dish: start with a layer of turkey and tomato sauce, then layer with zucchini slices, dollop of ricotta, and sprinkle of shredded mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly and the zucchini is tender.

  • 8

    Let the lasagna rest for 5 minutes before serving to allow the layers to set.