Fresh Zucchini Ricotta Lasagna

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

Fresh Zucchini Ricotta Lasagna

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Ricotta Lasagna

Enjoy a light yet satisfying lasagna that swaps traditional pasta for thinly sliced zucchini, layered with creamy part-skim ricotta, savory lean ground turkey, and bright tomato sauce, finished with a sprinkle of parmesan and fresh spinach for a nutrient-packed meal.

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NUTRITION

460kcal
Protein
47.3g
Fat
16.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (200g)

1/2 cup Part-Skim Ricotta Cheese (124g)

1/2 cup Tomato Sauce (122g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (4.5g)

3 oz Lean Ground Turkey (85g)

1 tbsp Grated Parmesan Cheese (5g)

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PREPARATION

  • 1

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

  • 2

    Sauté the lean ground turkey until browned and cooked through, breaking it up into small pieces.

  • 3

    While the turkey cooks, use a mandoline or sharp knife to slice the zucchini lengthwise into thin strips, which will serve as your pasta.

  • 4

    In a bowl, combine the ricotta cheese with chopped fresh spinach, stirring until well mixed.

  • 5

    Spread a thin layer of tomato sauce in a baking dish. Layer zucchini slices over the sauce.

  • 6

    Spread half of the ricotta-spinach mixture on the zucchini, then spoon over a layer of cooked turkey and drizzle a bit of tomato sauce.

  • 7

    Repeat the layers, finishing with a top layer of zucchini slices, a light smear of tomato sauce, and a sprinkle of grated parmesan cheese.

  • 8

    Place the dish in a preheated oven at 375°F and bake for 20-25 minutes until the zucchini is tender and the flavors meld.

  • 9

    Let cool slightly before serving to allow the lasagna to set.

Fresh Zucchini Ricotta Lasagna

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

Fresh Zucchini Ricotta Lasagna

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Ricotta Lasagna

Enjoy a light yet satisfying lasagna that swaps traditional pasta for thinly sliced zucchini, layered with creamy part-skim ricotta, savory lean ground turkey, and bright tomato sauce, finished with a sprinkle of parmesan and fresh spinach for a nutrient-packed meal.

NUTRITION

460kcal
Protein
47.3g
Fat
16.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (200g)

1/2 cup Part-Skim Ricotta Cheese (124g)

1/2 cup Tomato Sauce (122g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (4.5g)

3 oz Lean Ground Turkey (85g)

1 tbsp Grated Parmesan Cheese (5g)

PREPARATION

  • 1

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

  • 2

    Sauté the lean ground turkey until browned and cooked through, breaking it up into small pieces.

  • 3

    While the turkey cooks, use a mandoline or sharp knife to slice the zucchini lengthwise into thin strips, which will serve as your pasta.

  • 4

    In a bowl, combine the ricotta cheese with chopped fresh spinach, stirring until well mixed.

  • 5

    Spread a thin layer of tomato sauce in a baking dish. Layer zucchini slices over the sauce.

  • 6

    Spread half of the ricotta-spinach mixture on the zucchini, then spoon over a layer of cooked turkey and drizzle a bit of tomato sauce.

  • 7

    Repeat the layers, finishing with a top layer of zucchini slices, a light smear of tomato sauce, and a sprinkle of grated parmesan cheese.

  • 8

    Place the dish in a preheated oven at 375°F and bake for 20-25 minutes until the zucchini is tender and the flavors meld.

  • 9

    Let cool slightly before serving to allow the lasagna to set.