Roasted Vegetable Zucchini Lasagna

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

Roasted Vegetable Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Lasagna

Savor a vibrant twist on lasagna featuring layers of tender roasted zucchini, hearty lean ground turkey, and a rich tomato sauce accented with savory herbs. Finished with a creamy blend of part-skim ricotta and a sprinkle of Parmesan, this dish delights with satisfying textures and bold flavor while meeting your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

403kcal
Protein
36.7g
Fat
15.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Turkey

2 medium Zucchinis

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1 Tbsp Grated Parmesan Cheese

1/2 medium Yellow Onion

2 Garlic Cloves

2 tsp Olive Oil

1 tsp Dried Oregano

Salt and Black Pepper (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the zucchinis lengthwise into thin strips to serve as lasagna sheets.

  • 2

    In a skillet, heat olive oil over medium heat. Add finely chopped onion and minced garlic, sautéing until translucent and fragrant.

  • 3

    Add the lean ground turkey to the skillet. Cook until browned, breaking it up with a spatula. Season with salt, pepper, and dried oregano.

  • 4

    Stir in the tomato sauce into the turkey mixture and let it simmer for a couple of minutes.

  • 5

    On a baking dish, layer the zucchini slices, then spread a thin layer of the turkey-tomato sauce. Dot with part-skim ricotta cheese and sprinkle a little grated Parmesan.

  • 6

    Repeat layering until ingredients are used up, finishing with a layer of zucchini topped with a final strewing of Parmesan.

  • 7

    Roast in the preheated oven for about 20-25 minutes until the zucchini is tender and the flavors meld together.

  • 8

    Remove from the oven and let it cool slightly before serving.

Roasted Vegetable Zucchini Lasagna

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

Roasted Vegetable Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Zucchini Lasagna

Savor a vibrant twist on lasagna featuring layers of tender roasted zucchini, hearty lean ground turkey, and a rich tomato sauce accented with savory herbs. Finished with a creamy blend of part-skim ricotta and a sprinkle of Parmesan, this dish delights with satisfying textures and bold flavor while meeting your nutritional goals.

NUTRITION

403kcal
Protein
36.7g
Fat
15.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Turkey

2 medium Zucchinis

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1 Tbsp Grated Parmesan Cheese

1/2 medium Yellow Onion

2 Garlic Cloves

2 tsp Olive Oil

1 tsp Dried Oregano

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the zucchinis lengthwise into thin strips to serve as lasagna sheets.

  • 2

    In a skillet, heat olive oil over medium heat. Add finely chopped onion and minced garlic, sautéing until translucent and fragrant.

  • 3

    Add the lean ground turkey to the skillet. Cook until browned, breaking it up with a spatula. Season with salt, pepper, and dried oregano.

  • 4

    Stir in the tomato sauce into the turkey mixture and let it simmer for a couple of minutes.

  • 5

    On a baking dish, layer the zucchini slices, then spread a thin layer of the turkey-tomato sauce. Dot with part-skim ricotta cheese and sprinkle a little grated Parmesan.

  • 6

    Repeat layering until ingredients are used up, finishing with a layer of zucchini topped with a final strewing of Parmesan.

  • 7

    Roast in the preheated oven for about 20-25 minutes until the zucchini is tender and the flavors meld together.

  • 8

    Remove from the oven and let it cool slightly before serving.