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 vibrant, layered lasagna reinvented with lean ground turkey and thinly sliced zucchini strips replacing traditional pasta. This dish offers a delightful combination of tender turkey, fresh zucchini, and a rich tomato sauce, lightly accented with ricotta and mozzarella cheeses. Perfect for a balanced meal at any time of day.

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NUTRITION

393kcal
Protein
38.7g
Fat
18g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

100g Lean Ground Turkey

200g Zucchini

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1/4 cup Low-Fat Shredded Mozzarella

2 cloves Garlic

2 tbsp Fresh Basil

Salt & Black 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 to mimic lasagna noodles.

  • 3

    In a skillet over medium heat, add the lean ground turkey and minced garlic. Cook until the turkey is browned, breaking it up as it cooks.

  • 4

    Stir in the tomato sauce, salt, and pepper to the turkey. Let the sauce simmer for 5 minutes so the flavors meld.

  • 5

    In a small bowl, mix the part-skim ricotta with chopped fresh basil. Season lightly with salt and pepper if desired.

  • 6

    In a baking dish, layer half of the zucchini slices as the base. Spread half of the turkey tomato sauce evenly, then dollop and gently spread half of the ricotta mixture. Sprinkle a little mozzarella on top.

  • 7

    Repeat the layers: zucchini slices, remaining turkey tomato sauce, remaining ricotta mixture, and finish with the remaining mozzarella cheese.

  • 8

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly golden.

  • 9

    Let it cool for a few minutes before serving to allow the lasagna 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 vibrant, layered lasagna reinvented with lean ground turkey and thinly sliced zucchini strips replacing traditional pasta. This dish offers a delightful combination of tender turkey, fresh zucchini, and a rich tomato sauce, lightly accented with ricotta and mozzarella cheeses. Perfect for a balanced meal at any time of day.

NUTRITION

393kcal
Protein
38.7g
Fat
18g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

100g Lean Ground Turkey

200g Zucchini

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1/4 cup Low-Fat Shredded Mozzarella

2 cloves Garlic

2 tbsp Fresh Basil

Salt & Black 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 to mimic lasagna noodles.

  • 3

    In a skillet over medium heat, add the lean ground turkey and minced garlic. Cook until the turkey is browned, breaking it up as it cooks.

  • 4

    Stir in the tomato sauce, salt, and pepper to the turkey. Let the sauce simmer for 5 minutes so the flavors meld.

  • 5

    In a small bowl, mix the part-skim ricotta with chopped fresh basil. Season lightly with salt and pepper if desired.

  • 6

    In a baking dish, layer half of the zucchini slices as the base. Spread half of the turkey tomato sauce evenly, then dollop and gently spread half of the ricotta mixture. Sprinkle a little mozzarella on top.

  • 7

    Repeat the layers: zucchini slices, remaining turkey tomato sauce, remaining ricotta mixture, and finish with the remaining mozzarella cheese.

  • 8

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly golden.

  • 9

    Let it cool for a few minutes before serving to allow the lasagna to set.