Lean Turkey and Zucchini Noodle Lasagna

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

Lean Turkey and Zucchini Noodle Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Zucchini Noodle Lasagna

A delicious, low-calorie twist on traditional lasagna featuring lean ground turkey, fresh zucchini noodles, and a tangy tomato sauce layered with creamy part-skim ricotta and a sprinkle of Parmesan. This balanced dish offers a hearty dose of protein while keeping calories in check, making it a perfect choice for a nutritious meal any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

424kcal
Protein
35.6g
Fat
23.4g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini (for noodles)

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1 tbsp Parmesan Cheese

1 small Onion

1 clove Garlic

1 tsp Olive Oil

1 tbsp Fresh Basil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add olive oil.

  • 2

    Finely chop the onion and garlic, then sauté them in the skillet until they soften and become translucent.

  • 3

    Add the lean ground turkey to the skillet, breaking it up with a spoon, and cook until it is no longer pink.

  • 4

    Stir in the tomato sauce along with chopped fresh basil, and let the mixture simmer for a few minutes to blend the flavors.

  • 5

    Meanwhile, using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini.

  • 6

    In a small baking dish or oven-safe skillet, layer half of the zucchini noodles, then spread the turkey sauce over the zucchini.

  • 7

    Dollop and gently spread the part-skim ricotta cheese over the turkey layer, and sprinkle the Parmesan cheese on top.

  • 8

    Repeat layering with the remaining zucchini noodles and turkey mixture if desired, or serve as an open-faced lasagna.

  • 9

    Optional: Place the assembled dish in a preheated oven at 375°F for 10-12 minutes to meld flavors and slightly soften the zucchini noodles.

  • 10

    Serve warm and garnish with extra basil if desired.

Lean Turkey and Zucchini Noodle Lasagna

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

Lean Turkey and Zucchini Noodle Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Zucchini Noodle Lasagna

A delicious, low-calorie twist on traditional lasagna featuring lean ground turkey, fresh zucchini noodles, and a tangy tomato sauce layered with creamy part-skim ricotta and a sprinkle of Parmesan. This balanced dish offers a hearty dose of protein while keeping calories in check, making it a perfect choice for a nutritious meal any time of the day.

NUTRITION

424kcal
Protein
35.6g
Fat
23.4g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini (for noodles)

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1 tbsp Parmesan Cheese

1 small Onion

1 clove Garlic

1 tsp Olive Oil

1 tbsp Fresh Basil

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add olive oil.

  • 2

    Finely chop the onion and garlic, then sauté them in the skillet until they soften and become translucent.

  • 3

    Add the lean ground turkey to the skillet, breaking it up with a spoon, and cook until it is no longer pink.

  • 4

    Stir in the tomato sauce along with chopped fresh basil, and let the mixture simmer for a few minutes to blend the flavors.

  • 5

    Meanwhile, using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini.

  • 6

    In a small baking dish or oven-safe skillet, layer half of the zucchini noodles, then spread the turkey sauce over the zucchini.

  • 7

    Dollop and gently spread the part-skim ricotta cheese over the turkey layer, and sprinkle the Parmesan cheese on top.

  • 8

    Repeat layering with the remaining zucchini noodles and turkey mixture if desired, or serve as an open-faced lasagna.

  • 9

    Optional: Place the assembled dish in a preheated oven at 375°F for 10-12 minutes to meld flavors and slightly soften the zucchini noodles.

  • 10

    Serve warm and garnish with extra basil if desired.