Roasted Vegetable Zucchini Lasagna

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

Roasted Vegetable Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Lasagna

Delight in this creative twist on traditional lasagna where thinly sliced zucchini replaces pasta, layering hearty lean ground turkey, a mix of roasted vegetables, and creamy part-skim cheeses. This dish delivers vibrant flavors from cherry tomatoes, bell peppers, and spinach, enhanced by aromatic herbs and a light drizzle of olive oil, making it a nutritious, satisfying meal perfect for dinner.

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NUTRITION

535kcal
Protein
50.1g
Fat
15.8g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (300g)

1 cup Cherry Tomatoes (150g)

1 medium Bell Pepper (150g)

2 cups Spinach (60g)

3 ounces Lean Ground Turkey (85g)

1/2 cup Part-Skim Cottage Cheese (113g)

1 ounce Part-Skim Mozzarella Cheese (28g)

1 small Onion (70g)

2 cloves Garlic (6g)

1/2 tablespoon Olive Oil (7g)

1 teaspoon Italian Herbs Seasoning

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as the lasagna layers.

  • 3

    Chop cherry tomatoes in halves, dice the bell pepper and small onion, and mince garlic.

  • 4

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

  • 5

    Add the lean ground turkey to the skillet, cooking until browned. Season with salt, pepper, and Italian herbs.

  • 6

    Stir in the diced bell pepper, cherry tomatoes, and spinach; cook for an additional 2-3 minutes until the vegetables begin to soften.

  • 7

    In a baking dish, layer zucchini slices on the bottom, then spread a thin layer of cottage cheese, followed by a layer of the turkey and vegetable mixture. Repeat the layers, finishing with a layer of zucchini.

  • 8

    Top the final layer with shredded mozzarella cheese.

  • 9

    Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.

  • 10

    Let the lasagna rest for a few minutes before serving.

Roasted Vegetable Zucchini Lasagna

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

Roasted Vegetable Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Lasagna

Delight in this creative twist on traditional lasagna where thinly sliced zucchini replaces pasta, layering hearty lean ground turkey, a mix of roasted vegetables, and creamy part-skim cheeses. This dish delivers vibrant flavors from cherry tomatoes, bell peppers, and spinach, enhanced by aromatic herbs and a light drizzle of olive oil, making it a nutritious, satisfying meal perfect for dinner.

NUTRITION

535kcal
Protein
50.1g
Fat
15.8g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (300g)

1 cup Cherry Tomatoes (150g)

1 medium Bell Pepper (150g)

2 cups Spinach (60g)

3 ounces Lean Ground Turkey (85g)

1/2 cup Part-Skim Cottage Cheese (113g)

1 ounce Part-Skim Mozzarella Cheese (28g)

1 small Onion (70g)

2 cloves Garlic (6g)

1/2 tablespoon Olive Oil (7g)

1 teaspoon Italian Herbs Seasoning

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as the lasagna layers.

  • 3

    Chop cherry tomatoes in halves, dice the bell pepper and small onion, and mince garlic.

  • 4

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

  • 5

    Add the lean ground turkey to the skillet, cooking until browned. Season with salt, pepper, and Italian herbs.

  • 6

    Stir in the diced bell pepper, cherry tomatoes, and spinach; cook for an additional 2-3 minutes until the vegetables begin to soften.

  • 7

    In a baking dish, layer zucchini slices on the bottom, then spread a thin layer of cottage cheese, followed by a layer of the turkey and vegetable mixture. Repeat the layers, finishing with a layer of zucchini.

  • 8

    Top the final layer with shredded mozzarella cheese.

  • 9

    Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.

  • 10

    Let the lasagna rest for a few minutes before serving.