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 light yet satisfying lasagna that swaps traditional pasta for fresh zucchini slices layered with lean ground turkey, rich tomato sauce, and a blend of low-fat cheeses. Enjoy its hearty, savory taste that's perfect for any meal of the day.

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NUTRITION

373kcal
Protein
42g
Fat
12g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese

1/4 medium Onion

2 cloves Garlic

1 tsp Dried Basil

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or knife. Lightly salt the slices and let sit for 10 minutes to draw excess moisture, then pat dry.

  • 3

    In a non-stick skillet over medium heat, sauté the finely chopped onion and garlic until translucent.

  • 4

    Add the lean ground turkey to the skillet, cooking until browned. Season with dried basil, oregano, salt, and pepper.

  • 5

    Stir in the tomato sauce and let the mixture simmer for 5 minutes.

  • 6

    In a baking dish, layer zucchini slices at the bottom, then spread a layer of the turkey mixture, followed by dollops of low-fat ricotta, and a sprinkle of mozzarella. Repeat layers until ingredients are used.

  • 7

    Finish with a top layer of mozzarella. Cover the dish with foil.

  • 8

    Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is lightly browned.

  • 9

    Allow the lasagna 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

A light yet satisfying lasagna that swaps traditional pasta for fresh zucchini slices layered with lean ground turkey, rich tomato sauce, and a blend of low-fat cheeses. Enjoy its hearty, savory taste that's perfect for any meal of the day.

NUTRITION

373kcal
Protein
42g
Fat
12g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese

1/4 medium Onion

2 cloves Garlic

1 tsp Dried Basil

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or knife. Lightly salt the slices and let sit for 10 minutes to draw excess moisture, then pat dry.

  • 3

    In a non-stick skillet over medium heat, sauté the finely chopped onion and garlic until translucent.

  • 4

    Add the lean ground turkey to the skillet, cooking until browned. Season with dried basil, oregano, salt, and pepper.

  • 5

    Stir in the tomato sauce and let the mixture simmer for 5 minutes.

  • 6

    In a baking dish, layer zucchini slices at the bottom, then spread a layer of the turkey mixture, followed by dollops of low-fat ricotta, and a sprinkle of mozzarella. Repeat layers until ingredients are used.

  • 7

    Finish with a top layer of mozzarella. Cover the dish with foil.

  • 8

    Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is lightly browned.

  • 9

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