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 lighter twist on classic lasagna, this version layers lean ground turkey with thinly sliced zucchini and a rich tomato sauce, accented by a dollop of creamy ricotta and a sprinkle of Parmesan. Enjoy a fulfilling meal with balanced macros and a burst of savory flavor.

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NUTRITION

452kcal
Protein
36.7g
Fat
19.5g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 large Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1 tbsp Parmesan Cheese

1/2 medium Onion

2 cloves Garlic

2 tsp Olive Oil

2 tbsp Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife to serve as lasagna noodles. Lightly salt them and set aside.

  • 3

    Finely chop the onion and mince the garlic.

  • 4

    In a non-stick skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic until softened, about 2-3 minutes.

  • 5

    Add lean ground turkey to the skillet and cook until browned and no longer pink. Drain any excess liquid if needed.

  • 6

    Stir in the tomato sauce and let the mixture simmer for 5 minutes. Season with salt and pepper as desired.

  • 7

    In a small bowl, mix the ricotta cheese with half of the fresh basil.

  • 8

    Layer a small baking dish starting with a thin layer of the turkey tomato sauce, then add a layer of zucchini slices, followed by a dollop of the ricotta mixture. Repeat the layers until all ingredients are used, finishing with a layer of turkey sauce on top.

  • 9

    Sprinkle the Parmesan cheese and remaining basil over the top.

  • 10

    Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the flavors meld.

  • 11

    Remove from the oven and let it cool slightly 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 lighter twist on classic lasagna, this version layers lean ground turkey with thinly sliced zucchini and a rich tomato sauce, accented by a dollop of creamy ricotta and a sprinkle of Parmesan. Enjoy a fulfilling meal with balanced macros and a burst of savory flavor.

NUTRITION

452kcal
Protein
36.7g
Fat
19.5g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 large Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1 tbsp Parmesan Cheese

1/2 medium Onion

2 cloves Garlic

2 tsp Olive Oil

2 tbsp Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife to serve as lasagna noodles. Lightly salt them and set aside.

  • 3

    Finely chop the onion and mince the garlic.

  • 4

    In a non-stick skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic until softened, about 2-3 minutes.

  • 5

    Add lean ground turkey to the skillet and cook until browned and no longer pink. Drain any excess liquid if needed.

  • 6

    Stir in the tomato sauce and let the mixture simmer for 5 minutes. Season with salt and pepper as desired.

  • 7

    In a small bowl, mix the ricotta cheese with half of the fresh basil.

  • 8

    Layer a small baking dish starting with a thin layer of the turkey tomato sauce, then add a layer of zucchini slices, followed by a dollop of the ricotta mixture. Repeat the layers until all ingredients are used, finishing with a layer of turkey sauce on top.

  • 9

    Sprinkle the Parmesan cheese and remaining basil over the top.

  • 10

    Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the flavors meld.

  • 11

    Remove from the oven and let it cool slightly before serving.