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 light twist on classic lasagna with lean ground turkey, tender zucchini slices layered with creamy low-fat ricotta, tangy marinara sauce, and a sprinkle of Parmesan for a golden finish. This fresh, low-calorie dish brings vibrant, garden-fresh flavors and satisfying protein to your plate.

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NUTRITION

335kcal
Protein
43.4g
Fat
11.9g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 medium Zucchini

0.33 cup Low-Fat Ricotta Cheese

0.5 cup Marinara Sauce

1 tbsp Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife.

  • 3

    In a non-stick skillet over medium heat, cook the lean ground turkey until browned, breaking it apart as it cooks. Season lightly with salt and pepper if desired.

  • 4

    Lightly salt the zucchini slices and let them sit for a few minutes, then pat dry to reduce moisture.

  • 5

    In a baking dish, layer a few zucchini slices to form the base. Spread a light layer of marinara sauce over the zucchini.

  • 6

    Add a layer of cooked turkey, followed by dollops of low-fat ricotta cheese, and repeat the layers. Top the final layer with remaining marinara sauce.

  • 7

    Sprinkle Parmesan cheese evenly on top.

  • 8

    Bake in the preheated oven for 20-25 minutes until the dish is heated through and the zucchini is tender.

  • 9

    Allow to 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

Savor a light twist on classic lasagna with lean ground turkey, tender zucchini slices layered with creamy low-fat ricotta, tangy marinara sauce, and a sprinkle of Parmesan for a golden finish. This fresh, low-calorie dish brings vibrant, garden-fresh flavors and satisfying protein to your plate.

NUTRITION

335kcal
Protein
43.4g
Fat
11.9g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 medium Zucchini

0.33 cup Low-Fat Ricotta Cheese

0.5 cup Marinara Sauce

1 tbsp Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife.

  • 3

    In a non-stick skillet over medium heat, cook the lean ground turkey until browned, breaking it apart as it cooks. Season lightly with salt and pepper if desired.

  • 4

    Lightly salt the zucchini slices and let them sit for a few minutes, then pat dry to reduce moisture.

  • 5

    In a baking dish, layer a few zucchini slices to form the base. Spread a light layer of marinara sauce over the zucchini.

  • 6

    Add a layer of cooked turkey, followed by dollops of low-fat ricotta cheese, and repeat the layers. Top the final layer with remaining marinara sauce.

  • 7

    Sprinkle Parmesan cheese evenly on top.

  • 8

    Bake in the preheated oven for 20-25 minutes until the dish is heated through and the zucchini is tender.

  • 9

    Allow to cool for a few minutes before serving.