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

Enjoy a light twist on a classic lasagna by substituting pasta with fresh, thinly sliced zucchini layers combined with lean ground turkey, a rich tomato sauce, and a blend of low-fat cheeses. This dish is vibrant, satisfying, and perfect for a balanced meal any time of day.

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NUTRITION

397kcal
Protein
44.6g
Fat
15.9g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

2 medium Zucchinis

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Low-Moisture Part-Skim Mozzarella

1 teaspoon Olive Oil

1 teaspoon Dried Basil

1 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Slice the zucchinis lengthwise into thin strips using a mandoline or sharp knife. Lightly salt them and let them sit for a few minutes to draw out moisture.

  • 3

    In a pan, heat the olive oil over medium heat. Add the lean ground turkey, garlic powder, and dried basil. Sauté until the turkey is browned and cooked through.

  • 4

    Stir in the tomato sauce with the cooked turkey and let it simmer for 3-4 minutes to meld the flavors.

  • 5

    In a small bowl, combine the low-fat ricotta and shredded mozzarella.

  • 6

    Begin assembling the lasagna by layering zucchini slices on the bottom of a small baking dish, then spread a layer of the turkey tomato mixture, followed by a dollop of the cheese blend. Repeat layers until all ingredients are used, finishing with a cheese layer on top.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

  • 8

    Let the lasagna 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

Enjoy a light twist on a classic lasagna by substituting pasta with fresh, thinly sliced zucchini layers combined with lean ground turkey, a rich tomato sauce, and a blend of low-fat cheeses. This dish is vibrant, satisfying, and perfect for a balanced meal any time of day.

NUTRITION

397kcal
Protein
44.6g
Fat
15.9g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

2 medium Zucchinis

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Low-Moisture Part-Skim Mozzarella

1 teaspoon Olive Oil

1 teaspoon Dried Basil

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Slice the zucchinis lengthwise into thin strips using a mandoline or sharp knife. Lightly salt them and let them sit for a few minutes to draw out moisture.

  • 3

    In a pan, heat the olive oil over medium heat. Add the lean ground turkey, garlic powder, and dried basil. Sauté until the turkey is browned and cooked through.

  • 4

    Stir in the tomato sauce with the cooked turkey and let it simmer for 3-4 minutes to meld the flavors.

  • 5

    In a small bowl, combine the low-fat ricotta and shredded mozzarella.

  • 6

    Begin assembling the lasagna by layering zucchini slices on the bottom of a small baking dish, then spread a layer of the turkey tomato mixture, followed by a dollop of the cheese blend. Repeat layers until all ingredients are used, finishing with a cheese layer on top.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

  • 8

    Let the lasagna cool for a few minutes before serving.