Roasted Vegetable Zucchini Lasagna

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Vegetable Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Lasagna

Enjoy a light yet satisfying slice of our Roasted Vegetable Zucchini Lasagna, where tender zucchini ribbons cradle a flavorful medley of roasted vegetables and lean ground turkey, layered with a subtle blend of low-fat ricotta cheese and tangy marinara sauce. This dish bursts with fresh, vibrant flavors and is perfect for a nutrient-packed dinner that doesn't compromise on taste.

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NUTRITION

376kcal
Protein
37.3g
Fat
12.6g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 cup Mushrooms (72g)

1 cup Spinach (30g)

3 ounces Lean Ground Turkey (85g)

1/4 cup Low-Fat Ricotta Cheese (62g)

1/2 cup Marinara Sauce (125g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin ribbons. Set aside.

  • 3

    Chop the red bell pepper, slice the mushrooms, and roughly chop the spinach. Mince the garlic.

  • 4

    In a skillet, heat olive oil over medium heat. Sauté the minced garlic until fragrant, then add the lean ground turkey. Cook until browned and crumbly.

  • 5

    Add the chopped red bell pepper and mushrooms to the skillet, cooking until they begin to soften. Toss in the spinach at the end just until wilted.

  • 6

    Lower the heat and stir in the marinara sauce. Let it simmer for a few minutes to meld the flavors.

  • 7

    In a small baking dish, layer zucchini ribbons at the bottom. Spoon a layer of the turkey and vegetable mixture over the zucchini, then dollop low-fat ricotta cheese evenly across the layer.

  • 8

    Repeat layering if space allows, finishing with a layer of zucchini on top.

  • 9

    Bake in the preheated oven for about 20-25 minutes until the zucchini is tender and the flavors have melded.

  • 10

    Remove from the oven, let cool slightly, and serve warm.

Roasted Vegetable Zucchini Lasagna

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Vegetable Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Lasagna

Enjoy a light yet satisfying slice of our Roasted Vegetable Zucchini Lasagna, where tender zucchini ribbons cradle a flavorful medley of roasted vegetables and lean ground turkey, layered with a subtle blend of low-fat ricotta cheese and tangy marinara sauce. This dish bursts with fresh, vibrant flavors and is perfect for a nutrient-packed dinner that doesn't compromise on taste.

NUTRITION

376kcal
Protein
37.3g
Fat
12.6g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 cup Mushrooms (72g)

1 cup Spinach (30g)

3 ounces Lean Ground Turkey (85g)

1/4 cup Low-Fat Ricotta Cheese (62g)

1/2 cup Marinara Sauce (125g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin ribbons. Set aside.

  • 3

    Chop the red bell pepper, slice the mushrooms, and roughly chop the spinach. Mince the garlic.

  • 4

    In a skillet, heat olive oil over medium heat. Sauté the minced garlic until fragrant, then add the lean ground turkey. Cook until browned and crumbly.

  • 5

    Add the chopped red bell pepper and mushrooms to the skillet, cooking until they begin to soften. Toss in the spinach at the end just until wilted.

  • 6

    Lower the heat and stir in the marinara sauce. Let it simmer for a few minutes to meld the flavors.

  • 7

    In a small baking dish, layer zucchini ribbons at the bottom. Spoon a layer of the turkey and vegetable mixture over the zucchini, then dollop low-fat ricotta cheese evenly across the layer.

  • 8

    Repeat layering if space allows, finishing with a layer of zucchini on top.

  • 9

    Bake in the preheated oven for about 20-25 minutes until the zucchini is tender and the flavors have melded.

  • 10

    Remove from the oven, let cool slightly, and serve warm.