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 hearty, low-calorie lasagna twist featuring lean ground turkey layered with thinly sliced zucchini, a light, creamy low-fat ricotta blend, tangy marinara, and a sprinkle of mozzarella for a satisfying, protein-rich meal.

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NUTRITION

366kcal
Protein
35.5g
Fat
17.3g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Marinara Sauce

1/8 cup Shredded Mozzarella

1 tsp Italian Seasoning

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 sharp knife to resemble lasagna noodles.

  • 3

    In a non-stick skillet over medium heat, cook the lean ground turkey until browned, seasoning with salt, pepper, and Italian seasoning.

  • 4

    Layer a baking dish with a thin layer of marinara sauce. Arrange a layer of zucchini slices, then spread a portion of the cooked turkey evenly over the zucchini.

  • 5

    Add dollops of low-fat ricotta cheese over the turkey, then drizzle a bit more marinara sauce and sprinkle some shredded mozzarella.

  • 6

    Repeat the layers if space allows, finishing with a top layer of zucchini, a final drizzle of marinara, and the remaining mozzarella.

  • 7

    Cover the dish with foil and bake for 20 minutes to allow flavors to meld together. Remove the foil and bake for an additional 5-7 minutes to lightly brown the cheese.

  • 8

    Let the lasagna rest 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 hearty, low-calorie lasagna twist featuring lean ground turkey layered with thinly sliced zucchini, a light, creamy low-fat ricotta blend, tangy marinara, and a sprinkle of mozzarella for a satisfying, protein-rich meal.

NUTRITION

366kcal
Protein
35.5g
Fat
17.3g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Marinara Sauce

1/8 cup Shredded Mozzarella

1 tsp Italian Seasoning

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 sharp knife to resemble lasagna noodles.

  • 3

    In a non-stick skillet over medium heat, cook the lean ground turkey until browned, seasoning with salt, pepper, and Italian seasoning.

  • 4

    Layer a baking dish with a thin layer of marinara sauce. Arrange a layer of zucchini slices, then spread a portion of the cooked turkey evenly over the zucchini.

  • 5

    Add dollops of low-fat ricotta cheese over the turkey, then drizzle a bit more marinara sauce and sprinkle some shredded mozzarella.

  • 6

    Repeat the layers if space allows, finishing with a top layer of zucchini, a final drizzle of marinara, and the remaining mozzarella.

  • 7

    Cover the dish with foil and bake for 20 minutes to allow flavors to meld together. Remove the foil and bake for an additional 5-7 minutes to lightly brown the cheese.

  • 8

    Let the lasagna rest for a few minutes before serving.