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

Savor a lighter twist on lasagna where lean ground turkey and thinly sliced zucchini replace traditional pasta layers. This dish, enriched with a blend of low-fat ricotta and a vibrant tomato sauce, delivers a wholesome, satisfying meal with silky textures and a burst of Italian herbs.

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NUTRITION

343kcal
Protein
42.1g
Fat
14.1g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Tomato Sauce

1/4 medium Onion

2 cloves Garlic

1 tsp Italian Seasoning

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a mandoline or knife, slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Lightly salt the slices and let them sit for 10 minutes before patting dry.

  • 3

    In a skillet over medium heat, sauté the finely chopped onion and minced garlic until softened and fragrant.

  • 4

    Add the lean ground turkey to the skillet, breaking it up with a spatula. Cook until browned and fully cooked through, about 5-7 minutes. Season with Italian seasoning, salt, and pepper.

  • 5

    Stir in the tomato sauce into the turkey mixture and simmer for an additional 2 minutes.

  • 6

    In a small baking dish, layer a few zucchini slices, followed by a layer of turkey mixture, and dollops of low-fat ricotta cheese. Repeat the layers, finishing with a layer of zucchini on top.

  • 7

    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes to allow the top to slightly brown.

  • 8

    Allow the lasagna to cool for a few minutes before serving to help set the layers.

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

Savor a lighter twist on lasagna where lean ground turkey and thinly sliced zucchini replace traditional pasta layers. This dish, enriched with a blend of low-fat ricotta and a vibrant tomato sauce, delivers a wholesome, satisfying meal with silky textures and a burst of Italian herbs.

NUTRITION

343kcal
Protein
42.1g
Fat
14.1g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Tomato Sauce

1/4 medium Onion

2 cloves Garlic

1 tsp Italian Seasoning

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a mandoline or knife, slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Lightly salt the slices and let them sit for 10 minutes before patting dry.

  • 3

    In a skillet over medium heat, sauté the finely chopped onion and minced garlic until softened and fragrant.

  • 4

    Add the lean ground turkey to the skillet, breaking it up with a spatula. Cook until browned and fully cooked through, about 5-7 minutes. Season with Italian seasoning, salt, and pepper.

  • 5

    Stir in the tomato sauce into the turkey mixture and simmer for an additional 2 minutes.

  • 6

    In a small baking dish, layer a few zucchini slices, followed by a layer of turkey mixture, and dollops of low-fat ricotta cheese. Repeat the layers, finishing with a layer of zucchini on top.

  • 7

    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes to allow the top to slightly brown.

  • 8

    Allow the lasagna to cool for a few minutes before serving to help set the layers.