Lean Turkey and Zucchini Noodle Lasagna

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey and Zucchini Noodle Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Zucchini Noodle Lasagna

Enjoy a lighter twist on classic lasagna by replacing traditional pasta with zucchini noodles and leaning on nutrient-packed turkey and a blend of cheeses. This dish offers a comforting texture with savory tomato sauce, fresh spinach, and a harmonious mix of ricotta and mozzarella, all baked to a bubbly perfection.

Try 7 days free, then $12.99 / mo.

NUTRITION

435kcal
Protein
39.7g
Fat
21.9g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

2 medium Zucchinis (spiralized)

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1/4 cup Part-Skim Shredded Mozzarella Cheese

1 cup Fresh Spinach

2 cloves Garlic

2 tbsp Fresh Basil

1 tsp Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat the olive oil in a skillet over medium heat and sauté the minced garlic until fragrant.

  • 3

    Add the lean ground turkey to the skillet. Cook until browned and fully cooked, breaking it apart as it cooks. Season with salt and pepper.

  • 4

    Stir in the tomato sauce and chopped fresh basil. Allow the mixture to simmer for about 5 minutes.

  • 5

    Meanwhile, spiralize 2 medium zucchinis to form noodles. Lightly toss the zucchini noodles with a pinch of salt to help them release excess moisture.

  • 6

    Layer a baking dish with a thin layer of the turkey and tomato sauce mixture, followed by a layer of zucchini noodles, a spread of ricotta cheese, and a sprinkle of spinach and shredded mozzarella. Repeat the layering, finishing with a topping of mozzarella.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly and the flavors meld together.

  • 8

    Remove from oven and let it cool for a few minutes before serving.

Lean Turkey and Zucchini Noodle Lasagna

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey and Zucchini Noodle Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Zucchini Noodle Lasagna

Enjoy a lighter twist on classic lasagna by replacing traditional pasta with zucchini noodles and leaning on nutrient-packed turkey and a blend of cheeses. This dish offers a comforting texture with savory tomato sauce, fresh spinach, and a harmonious mix of ricotta and mozzarella, all baked to a bubbly perfection.

NUTRITION

435kcal
Protein
39.7g
Fat
21.9g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

2 medium Zucchinis (spiralized)

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1/4 cup Part-Skim Shredded Mozzarella Cheese

1 cup Fresh Spinach

2 cloves Garlic

2 tbsp Fresh Basil

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat the olive oil in a skillet over medium heat and sauté the minced garlic until fragrant.

  • 3

    Add the lean ground turkey to the skillet. Cook until browned and fully cooked, breaking it apart as it cooks. Season with salt and pepper.

  • 4

    Stir in the tomato sauce and chopped fresh basil. Allow the mixture to simmer for about 5 minutes.

  • 5

    Meanwhile, spiralize 2 medium zucchinis to form noodles. Lightly toss the zucchini noodles with a pinch of salt to help them release excess moisture.

  • 6

    Layer a baking dish with a thin layer of the turkey and tomato sauce mixture, followed by a layer of zucchini noodles, a spread of ricotta cheese, and a sprinkle of spinach and shredded mozzarella. Repeat the layering, finishing with a topping of mozzarella.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly and the flavors meld together.

  • 8

    Remove from oven and let it cool for a few minutes before serving.