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 light yet satisfying twist on classic lasagna featuring lean ground turkey layered with thinly sliced zucchini, low-fat ricotta, and a homemade tomato sauce accented with fresh basil. Bursting with savory spices, this dish offers a healthy balance of protein and veggies for a comforting meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

435kcal
Protein
46.9g
Fat
20.2g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1 cup Spinach

1/4 cup Chopped Onion

1 clove Garlic

1 tsp Olive Oil

2 tbsp Fresh Basil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips. Lightly salt and set aside to draw out excess moisture.

  • 3

    In a skillet, heat olive oil over medium heat and sauté the chopped onion and garlic until softened.

  • 4

    Add the lean ground turkey to the skillet. Cook until browned, breaking it up into small pieces. Season with a pinch of salt and pepper if desired.

  • 5

    Stir in the tomato sauce and let it simmer for 5 minutes. Mix in the spinach and chopped basil until wilted.

  • 6

    In a small bowl, combine the low-fat ricotta cheese with a sprinkle of fresh basil.

  • 7

    Layer the dish by spreading a thin layer of the turkey and tomato mixture in a baking dish, followed by a layer of zucchini slices. Dollop spoonfuls of the ricotta mixture over the zucchini, then repeat the layering process.

  • 8

    Finish with a top layer of turkey mixture. Cover the dish with foil and bake for 20 minutes.

  • 9

    Remove the foil and bake for an additional 5-10 minutes to allow the top to set slightly. Let it cool 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

A light yet satisfying twist on classic lasagna featuring lean ground turkey layered with thinly sliced zucchini, low-fat ricotta, and a homemade tomato sauce accented with fresh basil. Bursting with savory spices, this dish offers a healthy balance of protein and veggies for a comforting meal any time of day.

NUTRITION

435kcal
Protein
46.9g
Fat
20.2g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1 cup Spinach

1/4 cup Chopped Onion

1 clove Garlic

1 tsp Olive Oil

2 tbsp Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips. Lightly salt and set aside to draw out excess moisture.

  • 3

    In a skillet, heat olive oil over medium heat and sauté the chopped onion and garlic until softened.

  • 4

    Add the lean ground turkey to the skillet. Cook until browned, breaking it up into small pieces. Season with a pinch of salt and pepper if desired.

  • 5

    Stir in the tomato sauce and let it simmer for 5 minutes. Mix in the spinach and chopped basil until wilted.

  • 6

    In a small bowl, combine the low-fat ricotta cheese with a sprinkle of fresh basil.

  • 7

    Layer the dish by spreading a thin layer of the turkey and tomato mixture in a baking dish, followed by a layer of zucchini slices. Dollop spoonfuls of the ricotta mixture over the zucchini, then repeat the layering process.

  • 8

    Finish with a top layer of turkey mixture. Cover the dish with foil and bake for 20 minutes.

  • 9

    Remove the foil and bake for an additional 5-10 minutes to allow the top to set slightly. Let it cool for a few minutes before serving.