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 vibrant, healthy twist on traditional lasagna, featuring lean ground turkey and thinly sliced zucchini layers beautifully interwoven with a rich tomato sauce and a blend of low-fat cheeses. This dish offers a comforting, savory flavor with a lighter finish, perfect for those seeking a satisfying meal that aligns with your nutritional goals.

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NUTRITION

419kcal
Protein
41.2g
Fat
16.6g
Carbs
25.1g

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 teaspoon Olive Oil

1/2 medium Onion

2 cloves Garlic

1 teaspoon Dried Basil

1 teaspoon 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 a sharp knife. Set aside.

  • 3

    In a nonstick skillet, heat the olive oil over medium heat. Sauté the chopped half onion and minced garlic until soft and fragrant.

  • 4

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

  • 5

    Stir in the tomato sauce and allow the mixture to simmer for 5 minutes to meld the flavors.

  • 6

    In a small baking dish, layer a few zucchini strips on the bottom to form the base. Spoon a portion of the turkey and tomato sauce mixture over the zucchini, then add dollops of low-fat ricotta. Repeat with additional layers, finishing with a layer of zucchini on top.

  • 7

    Sprinkle the low-fat mozzarella cheese evenly over the final layer.

  • 8

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

  • 9

    Allow the lasagna to rest for a few minutes before slicing and 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 vibrant, healthy twist on traditional lasagna, featuring lean ground turkey and thinly sliced zucchini layers beautifully interwoven with a rich tomato sauce and a blend of low-fat cheeses. This dish offers a comforting, savory flavor with a lighter finish, perfect for those seeking a satisfying meal that aligns with your nutritional goals.

NUTRITION

419kcal
Protein
41.2g
Fat
16.6g
Carbs
25.1g

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 teaspoon Olive Oil

1/2 medium Onion

2 cloves Garlic

1 teaspoon Dried Basil

1 teaspoon 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 a sharp knife. Set aside.

  • 3

    In a nonstick skillet, heat the olive oil over medium heat. Sauté the chopped half onion and minced garlic until soft and fragrant.

  • 4

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

  • 5

    Stir in the tomato sauce and allow the mixture to simmer for 5 minutes to meld the flavors.

  • 6

    In a small baking dish, layer a few zucchini strips on the bottom to form the base. Spoon a portion of the turkey and tomato sauce mixture over the zucchini, then add dollops of low-fat ricotta. Repeat with additional layers, finishing with a layer of zucchini on top.

  • 7

    Sprinkle the low-fat mozzarella cheese evenly over the final layer.

  • 8

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

  • 9

    Allow the lasagna to rest for a few minutes before slicing and serving.